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Digitized  by  the  Internet  Archive 

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http://www.archive.org/details/cliffordmlewisamOOIewirich. 


CLIFFORD    M.    LEWIS 


THE  CLIFFORD  M.  LEWIS 

y) 

American  Plan  Check 

System 


ADAPTED  FOR  THE  USE  OF  AMERICAN 
PLAN  HOTELS  IN  GENERAL;  FOR  THE 
SERVICE  OF  TABLE  D'  HOTE  MEALS  IN 
RESTAURANTS,    AND    FOR    BANQUETS. 


A  Method  of  Control  Between 
Front  Office  and  Dining  Room 
and  Kitchen  and  Dining  Room. 


Copyright  1912  by  Clifford  M.  Lewis 


Published  by 
THE    HOTEL   MONTHLY 

CHICAGO 


•    •  «        e  ♦    • 

«       •  •    »     «    c 


•''   ^•.••' 


INTRODUCTION 


The  aim  and  purpose  of  the  system  of 
American  Plan  Checking  which  is  set 
forth  in  the  following  chapters  of  this 
book  is  to  show  proprietors  of  American 
plan  hotels  how,  by  introducing  the  system 
in  their  houses,  they  will  be  able,  at  a 
nominal  initial  cost,  not  only  to  save  for 
themselves  a  considerable  amount  of 
money,  by  reducing  their  produce  bills  to 
a  great  extent,  but  at  the  same  time  be 
able  to  give  their  patrons  a  greatly  im- 
proved service. 

The  writer,  whose  experience  in  the 
hotel  business  dates  from  his  early  youth, 
is  personally  in  favor  of  the  European 
plan  of  conducting  hotels,  on  account  of 
the  advantages  it  offers  to  the  hotel  pro- 
prietors. It  is  an  established  fact  that  the 
European  plan  affords  the  guest  a  better 
cuisine  and  a  greater  variety  of  dishes. 
To  the  proprietor  it  is  beneficial  because 
he  gets  compensation  for  everything  which 
is  ordered,  and  hardly  anything-  ordered 
by  a  guest  on  the  European  plan  goes  to 
the  scrap  table.  It  is  surprising  how  the 
American  plan  guest's  appetite  diminishes 
when  ordering  from  a  la  carte  menu. 

Circumstances  in  this  country  are,  how- 
ever, such  that  a  great  number  of  the 
hotels  practically  are  compelled  to  cling  to 
the  American  plan,  and  it  has  therefore 
been  the  aim  of  the  writer  to  invent  a 
system  whereby  the  proprietor  of  an 
American  plan  hotel,  as  well  as  his  pa- 
trons, will  derive  as  many  of  the  advan- 
tages of  the  European  plan  as  possible,  at 
the  same  time  that  he  continues  the  Amer- 
ican plan. 

Hotels  conducted  on  the  American  plan 
at  $4  and  $5  per  day  and  upwards  can, 

968414 


by  using  the  American  plan  checking,  give 
their  patrons  European  service  complete, 
as  most  high-priced  American  plan  houses 
have  a  very  extensive  bill  of  fare. 

A  guest  becoming  familiar  with  the 
American  plan  check  will  naturally  accus- 
tom himself  to  ordering  just  what  is  want- 
ed and  nothing  more,  knowing  that  the 
portions  will  be  large.  In  this  way  the 
hotel  can  serve  large  portions,  knowing 
also  that  the  guest  only  orders  what  he 
desires,  and  does  not  leave  it  to  the  waiter 
to  bring  in  anything  that  might  suit  his 
(the  waiter's)  fancy,  only  to  be  picked 
over  by  the  guest:  who,  having  finally 
tasted  of  the  several  dishes,  and  finding 
one  that  pleases,  requests  the  waiter  to 
bring  some  more  of  this  or  that,  while  the 
other  portions  find  their  way  to  the  scrap 
table. 

Hotels  conducted  at  $2,  $2.50  and  $3.00 
per  day  should  of  necessity  use  a  small  bill 
of  fare,  serving  liberal  portions,  instead  of 
the  stereotyped  small  American  plan  por- 
tions. The  guest  will  soon  become  ac- 
quainted with  the  American  plan  check 
and  its  improved  service. 

The  writer  has  evolved  this  system, 
which  he  now  offers  to  the  proprietors  of 
American  plan  hotels,  at  his  own  hotels; 
and  he  knows  from  his  own  experience 
v;hat  the  difference  is  in  dollars  and  cents 
between  running  the  dining  room  of  a 
hotel  in  the  old-fashioned  way  and  under 
the  systematized  way  as  hereinafter  set 
forth.  It  has  taken  several  years  of  con- 
stant improvement  and  watching  for  de- 
tails to  perfect  this  system ;  but  now  that 
it  has  reached  such  a  state  of  perfection, 
the  writer  feels  justified  in  publishing  the 


results  of  his  labors,  allowing  others  to 
partake  of  its  advantages. 

It  is  not  necessary  here  to  point  out  to 
the  proprietors  of  American  plan  hotels 
how,  while  during  the  last  years  prices  of 
all  commodities  have  sprung  up  sometimes 
to  almost  double  the  prices  of  what  they 
were  ten  years  ago,  they  still  must  continue 
to  charge  the  same  prices  as  they  did  at 
said  time ;  but  the  writer  asks  them  to  take 
notice  that,  by  using  his  system,  they  will 
be  able  to  save  at  least  twenty-five  per 
cent,  of  their  produce  bills ;  in  addition  to 


which  advantage  it  will  greatly  improve 
the  service  in  their  dining  rooms ;  mistakes 
will  be  avoided  and  the  patrons  will  be 
pleased. 

After  the  system  has  once  been  installed 
in  a  hotel,  the  proprietor  thereof  will  won- 
der how  he  has  been  able  to  get  along  with- 
out it  without  losing  money,  and  the  little 
time  and  personal  supervision  that  it  will 
take  the  proprietor  or  the  manager  to  see 
that  it  is  properly  w^orking  will  be  a  thou- 
sandfold repaid. 


THE  CLIFFORD  M.  LEWIS  AMERICAN  PLAN  CHECK  SYSTEM 


Adapted  for  the  Use  of  American  Plan  Hotels  in  General  and:  fo^.^h^  Sfervicf/^f 
Table  d'Hote  Meals  in  Restaurants.      ^   ">'  •  '* 


Copyright  1912  by 

CHAPTER  I 

WHAT   IT  IS 

The  American  Plan  Check  system  is  a 
system  by  which  the  guest  at  an  American 
plan  hotel  writes  his  order  on  a  specially 
prepared  check  at  the  time  he  sits  down  to 
the  table,  or  prior  to  that  time.  The 
headwaiter  will  suggest,  when  a  guest  gives 
a  dinner  party,  or  has  an  extra  diner,  or 
wants  an  early  breakfast,  or  any  meal 
served  at  a  stated  time,  that  the  guest  can 
secure  a  check  and  bill  of  fare  prior  to 
the  meal  hour,  writing  the  order  in  full, 
thereby  being  relieved  of  any  further 
thought  of  the  meal  until  it  is  ready  to  be 
served. 

The  waiter  or  headwaiter  places  before 
the  guest  an  American  plan  check,  a  pencil 
and  the  menu  card.  The  guest  then  writes 
on  the  check  the  entire  order  for  himself, 
and  his  party,  if  not  alone. 

At  the  head  of  the  check  is  the  name 
of  the  hotel  etc.  etc.,  under  which  follows 
(in  exclusively  conducted  American  plan 
houses)  : 

^'Prevent  mistakes  hy  writing  your  or- 
der:' 

And  where  hotel  is  conducted  on  both 
plans : 

"American  plan:  do  not  pay  this  check/' 

The  latter  is  put  on  because  of  the  fact 
that  it  might  be  used  by  a  dishonest  waiter, 
where  the  hotel  is  conducted  on  both 
American  and  European  plans. 

In  the  heading  there  are  spaces  pro- 
vided to  write  in  the  "number  of  persons,'' 
"room  number,"  "waiter's  number,"  "ta- 


Clifford  M.  Lewis  /  .    ..  ^  ^ ,  o  ^     ' .  >  .  ^  ,  • . 

ble  number"  and  "check  number"  or 
"date." 

The  American  Plan  Check  system  is  a 
system  intended  to  do  away  with  over- 
ordering  and  the  over-serving  with  which 
every  American  plan  hotel  proprietor  is 
confronted  under  the  present  method  of 
serving  meals.  By  the  installation  of  this 
system  every  hotel  proprietor  will  be  able 
to  protect  himself  against  both. 

It  is  a  system  by  the  operation  of  which 
the  patron  will  be  greatly  pleased.  There 
may  be  some  lone  guest  who  at  first  can 
see  no  reason  for  writing  down  his  order; 
but  after  he  once  has  seen  that  by  so 
doing  he  has  served  to  himself  exactly 
what  he  ordered,  he  will  never  again  be 
satisfied  to  give  an  oral  order. 

In  case  a  guest  should  not  wish  to  take 
the  trouble  of  writing  his  order,  the  head- 
waiter  or  captain  will  do  so.  From  the 
experience  of  the  writer,  however,  it  is 
found  that  while  a  guest  now  and  then 
may  inquire  the  reason  for  having  him 
write  his  order,  a  few  words  of  explana- 
tion from  the  headwaiter  have  always  been 
sufficient  to  satisfy  the  curiosity  of  such 
guest. 

It  is  a  system  by  which  the  hotel  pro- 
prietor will  be  able  to  save  a  considerable 
amount  of  money.  His  produce  bills,  his 
milk  bills  and  his  fruit  bills  will  be  re- 
duced on  the  average  twenty-five  per  cent. 
The  service  in  his  dining  room,  in  his 
kitchen  and  in  his  pantry  will  be  so  sys- 
tematized that  his  waiters  will  be  able  to 
serve    a    considerably   larger    number    of 


guests  at  one  time,  thereby  enabling  him 
in  some  instances  to  employ  a  smaller 
number  of  waiters. 

It  is  a  system  by  which  the  proprietor 

of  a  hotel  will  be  able  to  greatly  improve 

his  table,  at  the  same  time  that  he  reduces 

, ,  ,th,e  cost,  of  proyidipg  for  it.     This  is  be- 

'  Jcku^e  tljC' .scrap' fa\)}e  is  virtually  done  away 

,   c  .wit|i  an{J.  there  ,are  hdrjily  any  things  to  be 

'c  I  c1i^^<l°bTer  algiaint  <'  -'.  %  •' 

Take,  for  instance,  the  bill  of  fare  which 
contains  the  following:  "Blue  points  on 
the  half  shell,  Eadishes,  Olives,  Celery," — 
what  is  the  natural  tendency  of  the  Ameri- 
can Plan  waiter  or  waitress?  To  do  just 
what  every  headwaiter,  steward,  superin- 
tendent of  service,  proprietor  or  manager 
is  constantly  figuring  against,  or  should 
be: — tliat  is,  the  serving  of  these  articles 
on  the  table  before  the  guest  comes  to  the 
dining  room. 

When  you  call  the  waiter's  attention  he 
usually  replies  that  the  guest  requests  it; 
' — which  is  seldom  true. 

With  the  American  Plan  Check  this  will 
not  occur.  Think  then  of  the  big  saving 
right  here  in  olives,  celery,  radishes  alone. 
Take  again  the  "fruit,  nuts  and  raisins,'' 
in  fact,  any  item  on  the  bill  of  fare. 

It  is  a  system  which  is  very  acceptable 
to  the  waiters,  i.  e.  to  the  honest  waiters; 
while  it  probably  will  meet  with  some  op- 
position from  the  dishonest  or  careless 
waiters.  It  will  save  a  waiter  from  taxing 
his  brains  with  carrying  a  long  order  from 
the  dining  room  to  the  kitchen,  often- 
times forgetting  part  of  it  and  then  sub- 
stituting courses  of  his  own  fancy,  some- 
times to  the  great  annoyance  of  the  guest. 

It  is  a  system  which,  when  once  intro- 
duced in  a  hotel,  will  always  remain  there. 
When  once  installed  the  cost  to  the  pro- 
prietor to  maintain  the  system  is  so  small 
that  it  is  hardly  worth  mentioning.  But 
the  advantages  of  the  system  stay  with  the 
proprietor  as  long  as  he  keeps  it. 


CHAPTER  II 

REQUIREMENTS,    OPERATION    AND   DESCRIP- 
TION 

1 .  American  Plan  Check 

It  is  much  cheaper  to  have  an  electro- 
type made  with  hotel  name,  etc.  at  top  and 
the  lines  below.  (See  illustration  No.  3; 
also  see  illustration  No.  4,  for  American 
plan  check  adapted  for  use  in  hotels  con- 
ducted on  both  plans.) 

Use  a  cheap  flat  writing  paper  17  by  22 
size,  cut  8^2  by  4%  inches,  or  ask  your 
wholesale  stationer  for  his  waste  cuts  or 
trimmings.  If  you  provide  your  own  elec- 
trotype the  cost  of  printing  will  be  re- 
duced. 

These  checks  can  be  numbered  by  the 
use  of  an  automatic  numbering  machine, 
and  issued  to  waiters  in  quantities  of  six 
to  ten  before  each  meal,  the  waiter  placing 
them  in  holder  ready  for  use. 

These  checks  may  also  be  used  without 
numbers,  using  the  check  space  for  date. 

2.  Aluminum  Holder  for  Checks 

Is  made  of  thin  aluminum,  size  9%  by  6 
inches.  This  holder  will  carry  from  1  to 
25  checks  at  one  time.  (See  illustration 
No.  5.) 

3.  Lead  Pencil  with  Adver- 

tisement 

Good  quality  soft  lead  pencil  for  writing 
the  orders.  It  is  found  to  be  a  good  plan 
to  furnish  the  pencils  for  writing  the 
checks.  These  may  be  ordered  with  the 
hotel  advertisement  printed  on,  and  when 
presented  to  the  guest  to  write  order,  or 
for  his  personal  use,  constitute  a  good 
form  of  advertising.  A  waiter  should  be 
appointed  to  keep  the  pencils  sharpened 
uniformly  by  use  of  a  regulation  sharp- 
ener. 

4.  Checker's  Table 

In  small  hotels,  having  fifteen  waiters, 
or  less,  the  proprietor  or  manager  should 
attend  to  his  own  marketing,  in  which 
case  the  steward  may  be  advantageously 


substituted  for  checker.  In  hotels  em- 
ploying a  larger  number  of  waiters,  sec- 
ond or  assistant  steward  should  be  used. 
Where  hotel  has  both  plans,  it  is  well  to 
employ  competent  checker.  A  well 
trained  service  pantry  girl  would  have  no 
trouble  in  filling  this  position,  and  at  a 
reasonable  price. 

5.  Colored  Pencil  for  Checker 

As  the  waiter  passes  the  checker's  table, 
he  hands  his  check  to  checker,  who 
checks  only  the  dishes  the  waiter  has 
upon  his  tray,  returning  check  to  waiter, 
who  EETAINS  it  until  entire  order  is 
filled  and  checked,  when  he  leaves  it  with 
checker,  who  files  it  on  hook  number  cor- 
responding to  waiter's  number. 

6.  Check  Racks?  Checker's  Table 

A  rack  for  checks  in  kitchen  may  be 
made  in  several  ways.  It  may  stand  on 
floor.  In  rare  cases  some  kitchens  are  so 
arranged  that  without  a  heavy  expense  in 
structural  repairs  a  checker's  desk  or 
table  cannot  be  placed  at  the  entrance 
to  the  dining  room;  in  which  event  a 
small  table  may  be  placed  near  for  wait- 
ers to  set  tray  while  being  checked,  and 
checker  can  use  a  small  hand  board  on 
which  to  hold  check  as  he  checks  each 
item;  in  such  case  this  rack  may  be  made 
to  stand  upright;  or  it  may  be  attached 
to  the  end  of  a  large  table  at  which 
checker  sits,  or  may  be  arranged  as  shown 
in  Illustration  'No.  1. 

For  rack  use  3  by  ll^  inch  dressed  lum- 
ber, making  uprights  the  necessary  height. 
Join  uprights  at  top  with  horizontal  strip 
1  by  2  inches  and  place  cup  hooks  at  in- 
tervals of  6  inches  apart. 

If  uprights  are  placed  thirty  inches 
apart  this  will  allow  space  for  five  waiters' 
checks.  Additional  horizontal  strips  may 
be  placed  every  twelve  inches  below  or  in 
any  convenient  way,  thus  allowing  for  as 
many  waiters  as  the  hotel  requires.  Fast- 
en waiters'  numbers  above  each  hook;  use 
a  small  aluminum  number. 


7.  Filing  Frames  for  Record  of 

Audited  Checks  on  Bills 
of  Fare;  Also  W^aiters' 
Records 

Two  filing  frames  for  record  of  audited 
checks  on  bills  of  fare  and  waiters'  rec- 
ords; one  for  private  office  and  one  for 
steward.     (See  illustration  Xo.  2.) 

Use  finished  board  size  12  by  28  inches 
and  1/^  inch  thick.  Fasten  the  arch  files 
along  top  (four  in  number)  about  two 
inches  apart,  one  for  each  bill  of  fare  and 
a  waiter's  record.  Place  the  perforator 
on  center  of  board  at  bottom.  (See  illus- 
tration No.  2.) 

The  files  and  perforator  can  be  obtained 
at  any  stationery  store.  Order  eight  arch 
files  without  the  board  and  two  perfora- 
tors. Board  can  be  purchased  or  made 
by  carpenter. 

8.  Waiters'  Record  Sheet 

Have  an  electrotype  made  for  waiter's 
record   sheet.      (See  illustration  No.   6.) 

To  reduce  the  cost  of  printing  send  a 
quantity  of  your  old  bills  of  fare  to  your 
printer  with  the  electrotype. 


CHAPTER  III 

OPERATION 

When  the  guest  is  seated  at  the  table 
the  head  waiter  or  waiter  places  before 
him  the  menu  card,  a  pencil  and  a  neat 
holder  in  which  are  the  American  Plan 
Checks,  the  latter  specially  prepared  so 
that  at  the  top  there  are  left  blank  spaces 
to  write  in  number  of  persons,  number 
of  room,  number  of  waiter,  number  of 
table  and  number  of  check.  The  latter 
can  be  used  or  not  at  the  option  of  the 
user. 

The  guest  now  proceeds  to  write  down 
on  the  check  the  entire  meal  that  he  de- 
sires served,  noting  the  number  of  por- 


6 


tions  and  the  dishes  required.  While  the 
guest  is  thus  occupied  the  waiter  may  be 
busy  serving  at  another  table  (which 
would  be  impossible  if  obliged  to  take 
guest  order  verbally).  THE  WAITER 
RETAINS  THE  CHECK  UNTIL 
SERVICE  IS  COMPLETED. 

When  the  guest  has  completed  his  or- 
der, the  check  is  taken  by  the  waiter  to 
the  kitchen,  where  the  order  is  filled  in 
the  usual  way;  but  when  the  waiter  car- 
ries the  tray  out  of  the  kitchen,  with  the 
first  course,  he  passes  in  front  of  the 
checker,  who  sees  that  the  tray  contains 
only  what  is  ordered  on  the  check;  and 
who,  on  finding  it  correct,  checks  with 
BLUE  pencil,  opposite  the  courses  served 
(see  illustrations  Nos.  7,  10  and  13,  in 
which  the  Y's  indicates  blue  check).  For 
each  subsequent  course  the  procedure  is 
the  same  until  the  final  course  is  served 
and  the  order  is  completed.  Then  the 
checker  retains  the  check  and  files  it  on 
the  rack  on  a  hook  number  corresponding 
with  the  waiters  number  (see  illustrations 
Nos.  1  and  2). 

ALL  SECOND  OR  ADDITIONAL 
ORDERS  SHOULD  BE  WRITTEN 
AND  0.  KM  BY  HEAD  WAITER  OR 
CAPTAIN,  AT  FOOT  OF  CHECK,  OR 
USE  NEW  CHECK,  AS  IT  IS  NOT 
ADVISABLE  TO  INTERRUPT 
GUEST  DURING  THE  COURSE  OF 
THE  MEAL. 

When  the  meal  is  ended  there  is  on  file 
in  the  kitchen  a  complete  set  of  checks  for 
all  the  waiters.  These  checks  are  then 
gathered  up  by  the  steward  and  placed 
between  two  bills  of  fare  of  that  particu- 
lar meal,  with  a  rubber  band  placed 
around  them.  They  are  then  sent  to  the 
office  to  be  audited  by  the  clerk,  or  held 
for  the  night  clerk  to  do. 

Now  the  clerk  or  auditor  checks  up  on 
the  Menu  Card,  opposite  each  dish,  the 
number  of  orders  of  each  respective  dish 
which  have  been  served ;  and  at  the  top  of 


the  Menu  Card  he  makes  a  record  of  the 
number  of  guests  served  at  the  meal  ac- 
cording to  the  checks.  (See  illustrations 
Nos.  8,  9,  11,  12,  14  and  15.) 

He  then  takes  the  Waiters'  Record 
Sheet  and  tallies  after  each  waiter's  num- 
ber and  name  and  under  the  correspond- 
ing meal  the  number  of  guests  each  waiter 
has  served.     (See  illustration  No.  16.) 

When  the  clerk  has  finished  this  work 
he  puts  the  result  before  the  proprietor 
or  manager,  who  then,  at  a  glance  can  see 
not  only  how  many  guests  have  been 
served,  but  which  dishes  are  popular  and 
which  are  not;  and  with  "comparison  of 
issues  from  store  room"  he  can  keep  in 
close  touch  with  amount  of  supplies  used 
— eggs,  bacon,  steaks,  chops,  etc.,  etc., 
and,  last,  but  not  least,  the  work  of  each 
individual  waiter.  The  audited  Menu 
Card  and  Waiters'  Record  Sheet  are  then 
filed  as  indicated  in  illustration  No.  2, 
one  set  for  manager  and  one  for  steward. 


CHAPTER  IV 

ADVANTAGES 

By  the  use  of  this  simple  but  ingenious 
American  Plan  Check  are  avoided  the  fre- 
quent mistakes  which  occur  through  ver- 
bal orders,  which  are  misunderstood  and 
confused  by  the  waiter,  causing  annoy- 
ance to  the  guest  and  loss  to  the  pro- 
prietor. 

It  prevents  double  ordering  ly  the 
waiter. 

We  all  know  from  experience  the  pro- 
cedure in  an  American  plan  dining  room ; 
how  the  guests  are  constantly  annoyed 
by  the  multitude  of  mistakes  caused  by 
the  verbal  ordering,  mistakes  which  in 
many  instances  cannot  be  avoided,  as  it 
would  be  impossible  for  the  average  wait- 
er  to   carrv   in  his   mind   the   order  for 


three  or  four  persons  without  forgetting 
some  things.  This  could  hardly  be  done 
with  the  most  experienced  and  efficient 
corps  of  waiters,  and  we  know  only  too 
well  how  impossible  it  is  to  gather  any 
appreciable  number  of  such  waiters,  es- 
pecially in  an  American  plan  dining  room. 
The  discipline  of  memory  which  it  is 
necessary  to  have  to  produce  such  waiters 
is  a  process  which  takes  a  long  time  to 
produce. 

It  is  necessary  under  the  old  system. 

Under  the  new  system  the  waiter  needs 
no  memory  at  all;  he  can  give  his  whole 
attention  to  the  proper  serving  of  the 
courses;  the  check  supplants  his  memory. 

Sometimes  it  happens  that  a  guest  tells 
the  waiter  to  bring  in  anything  he  pleases. 
To  please  the  guest  the  waiter  brings  in 
almost  everything  which  is  on  the  bill  of 
fare.  Under  the  American  Plan  Check 
system  this  would  not  happen,  as  either 
the  guest,  or  head  waiter,  or  captain  must 
write  the  order:  If  the  guest  does  it  he 
will  write   only  what  he   desires;  if  tlie 


head  waiter  or  captain  does  so,  he  will  not 
write  down  more  dishes  than  the  guest  is 
likely  to  consume.  The  checker  can  see 
at  a  glance  if  the  check  calls  for  more 
than  a  person  would  require,  and  with 
regular  patrons  the  checker  would  also  see 
at  a  glance  if  the  waiter  had  padded  tlie 
order. 

An  incident  which  happened  not  so  very 
long  ago  at  one  of  the  leading  hotels  at 
Atlantic  City  will  more  than  suffice  to 
show  what  is  sure  to  happen  under  the 
old  system  of  verbal  ordering  where  sum- 
less  errors  are  prevalent.  Each  guest  tells 
the  waiter  what  he  wants,  and  the  latter, 
unable  to  remember  all  the  orders,  brings 
to  the  table  and  serves  dishes  which  were 
not  ordered,  to  the  loss  of  the  proprietor; 
and  fails  to  bring  the  dishes  which  were 
ordered,  to  the  annoyance  of  the  guests. 

This  is  what  a  party  of  three  ordered, 
and  in  a  parallel  column  (and  in  this 
case  it  certainly  is  the  so-called  deadly 
parallel),  is  shown  what  the  waiter 
brought  from  the  kitchen: 


THE  ORDER : 

WHAT  THE  WAITER  BROUGHT : 

2  Little  Necks 

3  Celery 

1  Clam  Cocktail 

3  Olives 

2  Puree  of  Tomato 
1  Consomme 

1  Little  Neck 

2  Clam  Cocktails 

3  Puree  of  Tomato 

1  Cucumber 

2  Radishes 

3  Cucumbers 

1  Croustade  Lobster 

3  Eadishes 

3  Croustade  Lobster 

2  Chicken 

3  Chicken 

2  Beef 

3  Beef 

3  New  Potatoes  in  Cream 

3  Mashed  Potatoes 

2  Boiled  Onions 

3  Boiled  Onions 

3  Beets 

3  Beets 

3  Broiled  Plover  on  Toast 

2  Broiled  Plover  on  Toast 

3  String  Beans 

2  Lettuce  and  Tomato 
1  Waldorf  Salad 

2  Lettuce  and  Tomato 

1  Waldorf  Salad 
3  Roquefort  Cheese 

3  Eoquefort  Cheese 

3  Ice  Cream  with  Strawberries 
3  Assorted  Cakes 

2  Ice  Cream  with  Strawberries 

3  Creme  de  Cocoa  Jelly 

2  Assorted  Cakes 

3  Coffee 

3  Nuts  and  Eaisins 

2  Coffee 

Compote  of  Fruit 

One  minute  spent  in  writing  the  order 
on  the  American  Plan  Check  used  in  the 
new  system  would  have  prevented  not  only 
the  loss  of  the  waiter's  time  in  going  to 
the  kitchen  to  correct  part  of  the  order, 
but  also  considerable  loss  of  temper  on 
the  part  of  the  guests  caused  by  dissatis- 
faction over  the  abominable  service. 

The  placing  of  tomato  soup  and  boiled 
onions  before  one  member  of  the  party 
who  did  not  order  these  dishes,  was  par- 
ticularly disagreeable,  in  view  of  this  par- 
ticular guest's  decided  dislike  for  toma- 
toes and  boiled  onions. 

But  far  more  important  to  the  proprie- 
tor was  the  loss  he  must  bear  through 
this  glaring  instance  of  over-ordering  on 
the  part  of  his  waiter.  And  it  is  not  very 
difficult  to  discover  the  reasons  for  the 
acts  of  the  waiter.  It  was  either  caused 
by  the  craving  for  large  tips,  causing  the 
waiter  to  bring  everything  on  the  menu 
which  he  assumes  might  please  the  guest, 
regardless  of  what  the  guest  has  ordered 
and  in  ignorance  of  what  his  likes  and  dis- 
likes are ;  or  the  over-ordering  might  have 
been  for  the  waiter  himself  to  make  away 
with  as  best  he  could,  or  to  hand  over  to 
some  other  employe. 

But  if  the  proprietor  or  manager  could 
have  had  a  glance  at  the  scrap  table  and 
seen  the  result  of  this  one  service  of  three 
persons,  such  a  look  would  have  revealed 
a  state  of  things  which  would  have  been, 
one  might  almost  say,  maddening. 

Out  of  the  order  quoted  above  the  scrap 
table  or  waiter  received 
3  Celery 
3  Olives 

1  Puree  of  Tomato 

2  Cucumbers 

1  Radishes 

2  Croustade  Lobster 

1  Chicken 

2  Beef 

1  Boiled  Onions 

3  String  Beans 


1  Broiled  Plover  on  Toast 

1  Ice  Cream  icith  Strawberries 

1  Assorted  Cake 

3  Creyme  de  Cocoa  Jelly 

1  Coffee 

3  Nuts  and  Raisins 
At  a  very  low  estimate  this  waste  had 
cost  the  proprietor  seventy-five  cents.  In 
a  house  where  from  one  hundred  to  five 
hundred  guests  are  served  at  every  meal^ 
it  can  readily  be  seen  what  a  great  and 
wholly  unnecessary  loss  and  waste  must 
occur  by  the  use  of  a  system  that  will  per- 
mit such  service. 

It  is  assumed,  of  course,  that  no  reputa- 
ble house  would  on  any  pretense  allow  un- 
used dishes  from  an  order  to  be  heated 
over  again  and  once  more  served  in  the 
dining  room.  This  temptation  so  to  re- 
heat and  re-serve  food  (and  which  is  ever 
present  before  the  kitchen  force  from  the 
steward  down),  is,  as  we  all  know,  a  con- 
stant source  of  annoyance  to  the  proprie- 
tor and  manager. 

This  American  Plan  Check  System  does 
away  with  this  temptation,  for  the  reason 
that  it  reduces  to  a  minimum  the  amount 
of  food  coming  back  to  the  scrap  table. 
It  does  this  by  preventing  over-ordering 
by  guests,  as  irell  as  by  the  ivaiters,  and 
therefore  insures  the  leaving  of  an  ample 
supply  of  fresh  food  under  the  control  of 
the  chef  and  steward  to  serve  to  the  guests 
during  the  meal.  The  food  is  not  wasted 
through  double  ordering,  being  carried  to 
the  dining  room,  brought  back  to  the  dish 
table  and  then,  during  the  latter  part  of 
the  meal,  heated  again  and  served  (be- 
cause of  such  over-ordering  having  caused 
a  shortage  in  certain  dishes  on  the  menu, 
or  being  taken  to  the  scrap  table,  whence 
to  be  made  up  into  other  dishes).  This 
is  one  of  the  principal  advantages  of  this 
checking  system;  the  scrap  table  food  is 
reduced  to  a  minimum,  and  for  every  meal 
only  fresh  cooked  food  is  served.  No  left- 
overs to  be  made  into  entrees,  etc. 


In  this  connection  it  might  be  interest- 
ing to  know  to  what  different  schemes 
waiters  will  resort  to  make  away  with 
extra  orders. 

The  author  once  knew  of  a  waiter  who 
had  provided  himself  with  a  rubber  lining 
to  his  pocket  and  coat  into  which  he,  when 
he  supposed  himself  unobserved,  quickly 
slipped  orders  of  chops,  steaks,  eggs,  or 
anything  whatsoever  which  suited  his 
fancy.  In  this  manner  he  carried  from 
the  house,  until  detected,  quantities  of 
food  enough  to  supply  his  family. 

We  have  now  seen  how  the  American 
Plan  Check  will  avoid  these  mistakes,  an- 
noying to  the  guests,  and  eliminate  the 
over-ordering  so  ruinous  to  the  proprie- 
tor. Let  us  now  turn  to  another  advan- 
tage of  the  system :  It  furnishes  the  man- 
ager ivith  a  icritten  record  showing  the 
total  number  of  each  dish  served  at  each 
meal  and  to  whom  served,  the  number  of 
guests  served  at  each  meal,  and  the  name 
of  the  waiter  serving  each  guest,  arid  the 
number  of  persons  each  waiter  serves. 

The  great  benefits  derived  from  this 
knowledge  are  really  too  apparent  to  re- 
quire any  further  elucidation :  but  we  will 
here  mention  some  of  them. 

The  proprietor,  manager  or  steward  can 
ascertain  without  any  trouble  whatsoever 
which  are  the  popular  dishes  on  his  menu. 

The  proprietor  can  also  tell  from  this 
written  record,  without  consulting  his 
head  waiter,  the  actual  number  of  guests 
served  at  each  meal,  and  how  many  and 
which  guests  each  waiter  served.  From 
this  record  the  proprietor  every  day  gets 
a  written  account  of  the  work  of  every 
waiter,  and  by  it  he  can  readily  determine 
whether  the  head  waiter  has  too  large  or 


too  small  a  corps  of  waiters.  He  can  also 
see  if  favoritism  is  shown  certain  waiters, 
either  by  being  allowed  leave  of  absence, 
or  by  being  allowed  to  serve  a  greater  num- 
ber of  persons  than  the  others. 

This  system  gives  the  proprietor  an 
easy  method  to  check  the  store  room  issues 
of  fruit,  eggs,  steaks,  bacon,  etc.  By 
knowing  exactly  how  many  dishes  were 
served  of  each  course  on  the  menu,  he 
can,  by  an  easy  calculation,  find  out  if  the 
food  saved  corresponds  with  the  produce 
and  supplies  issued.  In  short  this  system 
will  give  a  complete  and  perfect  check. 

In  all  large  houses  it  is  a  comparatively 
easy  matter  for  a  stranger  to  enter  the 
dining  room,  obtain  a  meal  and  walk  out 
again  without  settling  for  his  bill.  Under 
this  system  the  guest  writes  the  number 
of  his  room  on  the  check  before  he  is 
served;  if  he  is  a  stranger  the  head  waiter 
at  once  verifies  room  number  at  the  office. 
A  person  intending  to  cheat  himself  to  a 
meal  would  probably  disappear  immedi- 
ately after  having  given  the  order,  if  be- 
ing required  to  write  down  the  number  of 
a  room  which  he  did  not  occupy. 

But  even  on  legitimate  guests  the  sys- 
tem is  a  good  control.  When  a  patron 
brings  a  guest  to  the  table  he  has  to  state 
at  the  top  of  the  check  how  many  people 
are  to  be  served.  Thereby  are  avoided 
disputes  which  often  occur  in  American 
plan  houses  where  permanent  guests  at 
the  end  of  the  week  or  month  have  forgot- 
ten about  having  had  certain  guests  served 
at  their  tables. 

Having  given  the  principal  advantages 
of  the  American  Plan  Check  System  we 
will  now  sum  up  its  principal  advantages 
and  bring  out  its  results. 


10 


CHAPTER  V 

RESULTS 

Where  the  steward  or  assistant  does  the 

checking  they  can  regulate  the  proper  size 

portions,  garnishing  of  dishes,  etc.,  and  in 

this  way  improve  the  service. 

A     It  will  please  the  guest. 

B  It  will  eliminate  double  ordering  by 
the  waiter. 

C  It  will  show  the  number  of  guests 
served  by  each  waiter  at  each  meal. 

D     It  will  regulate  the  number  of  waiters. 

E  It  will  greatly  facilitate  the  serving  of 
each  meal. 

F  It  will  furnish  an  actual  account  of 
every  dish  served  at  each  meal. 

G  It  will  show  the  popular  dishes  at  a 
glance. 

H  It  will  file  every  bill  of  fare  for  ready 
reference  both  with  the  steward 
and  in  the  office,  and  will  make 
variety  in  bill  of  fare  construction 
easy. 

I  It  is  a  splendid  check  on  service  to 
rooms;  also  on  extra  meals  of  per- 
manent guests. 

J  It  will  do  away  with  the  constant 
watching  of  the  scrap  table,  be- 
cause there  will  be  practically  no 
scraps  to  watch. 

K  IT  WILL  SAVE  AT  LEAST  25 
PEE  CENT  OF  THE  PEODUCE 
BILLS. 

L  It  will  give  the  proprietor  or  manager 
a  complete  record  each  day  of  the 
business,  without,  if  he  so  desires, 
entering  the  kitchen  or  the  stew- 
ard's department,  by  comparing 
and  checking  the  store  room  issue 
book  with  the  order  checks,  records 
and  files. 

M  It  will  enable  guests  to  write  their  or- 
ders in  their  room  or  elsewhere  be- 
fore entering  the  dining  room,  and 
then  at  the  appointed  time  find  the 
meal  ready  for  service. 


N  It  will  make  the  guest  order  just  what 
he  wishes  and  nothing  more,  as  he 
will  deliberate  more  when  writing 
than  when  ordering  verbally. 

0  If  necessary  to  discharge  a  waiter  dur- 
ing the  course  of  a  meal  the  order 
check  will  enable  the  guest  to  be 
served  without  the  annoyance  of  re- 
ordering. 


CHAPTER  VI 

CHECK   BETWEEN   FRONT   OFFICE   AND  DIN- 
ING     ROOM,      EXTRA     MEALS,      CASH 
MEALS,  COMPLIMENTARY  MEALS 
AND    SERVICE. 

A  complete  and  careful  check  is  very 
necessary  in  American  Plan  hotels  for  Ex- 
tra meals,  Cash  meals,  Complimentaiy 
meals,  and  Service,  and  in  the  following 
pages  will  be  found  a  suitable  way  of 
handling  them,  at  the  same  time  affording 
an  absolute  check. 

The  old  system  in  use  for  many  years 
by  American  plan  headwaiters  consisted  of 
keeping  a  small  memorandum  book  in 
which  was  written,  usually  in  an  illegible 
scrawl,  charges  for  Extra  meals,  Service 
to  Eooms,  etc.,  etc.  This  book  was  handed 
into  the  front  office  after  the  dining  room 
was  closed  for  the  day,  when  the  clerk 
would  post  the  charges  to  the  guests'  ac- 
counts. 

Frequently  when  the  bill  was  rendered 
the  guests  would  dispute  this  or  that 
charge,  and  the  cashier,  rather  than  have 
the  guest  dissatisfied,  would  many  times 
deduct  these  amounts.  With  the  checking 
as  here  outlined  there  can  be  no  dispute 
of  charges,  for  when  a  guest  claims  he  is 
charged  in  error  for  extra  meal  or  service, 
the  clerk  is  enabled  by  this  system  to  im- 
mediately produce  the  voucher  which  has 


11 


been  signed  by  guest  at  the  time  of  service. 

There  are  quite  a  number  of  items 
which  should  be  charged  to  guest  thru 
the  American  plan  dining  room  other  than 
extra  meals,  and  these  charges  are  taken 
care  of  under  the  heading  of  Service. 
Some  of  these  items  are: 

"Meals  served  to  room," 

"Afternoon  tea  service," 

"Banquets," 

"Food  sent  for  luncheons,  picnics,  etc.," 

"Fruits  taken  from  table," 

"Dishes  served  not  on  bill  of  fare,  etc., 
etc." 

Hoiv  It  Is  Operated 

CASH,  EXTRA  AND  COMPLIMENTARY  MEALS 
AND  SERVICE 

Provide  four  books,  each  having  differ- 
ent colored  checks  and  numbered  consecu- 
tively. 

The  Front  Office  is  provided  with  three 
books,  each  with  different  colored  checks. 
On€  is  for  Cash  meals,  one  is  for  Extra 
meals,  and  one  is  for  Complimentary 
meals.*  (See  illustrations  ISTos.  17,  18 
and  19.) 

Previous  to  entering  the  dining  room  a 
guest  obtains  from  the  front  office  one  of 
these  checks  for  a  Cash,  Extra  or  Compli- 
mentary meal  as  the  case  may  be.  These 
checks  are  taken  up  by  the  headwaiter, 
and  after  each  meal,  or  at  the  close  of  the 
day's  business,  are  turned  into  the  front 
office. 

As  the  checks  are  issued,  the  clerk  doing 
so  should  initial  the  stub  and  stamp  the 
meal  check  with  time  stamp,  which  would 
show  date  and  exact  meal  hour. 

Extra  meal  tickets  should  be  secured  by 
the  guest  from  the  front  office;  or  the 
headwaiter  can  send  one  of  his  men  to  the 
office  for  it,  thereby  saving  the  guest  any 
annoyance  incident  thereto.  This  check 
for  extra  meals  should  be  signed  by  guest 

♦Books  of  this  kind  are  incorporated  in  the 
Hotel  Monthly  Blank  Book  rulings.  Samples 
can  be  had  by  addressing  John  Willy,  443  So. 
Dearborn  St..  Chicago. 


at  the  finish  of  the  meal,  or  at  his  conve- 
nience, after  which  the  check  is  turned 
into  the  front  office  by  the  headwaiter. 

The  fourth  book  is  for  Service  Checks 
(see  illustration  No.  20).  They  represent 
service  charges.  This  book  is  handled  by 
the  headwaiter  and  is  turned  in  by  him 
after  each  meal,  or  at  the  close  of  the  day's 
business,  as  the  case  may  be. 

The  headwaiter  issues  a  check  for  serv- 
ice to  rooms,  afternoon  tea  service,  ban- 
quets, etc.,  etc.,  and  the  price  is  put  on  by 
checker  and  approved  by  steward  before 
order  leaves  the  kitchen.  When  the  service 
has  been  completed  the  guest  is  requested 
to  sign  the  check. 

Sometimes  a  guest  will  not  care  to  be 
annoyed  with  the  signing  of  these  checks. 
In  such  case  the  check  should  be  signed  by 
headwaiter  before  being  turned  into  Front 
Office. 

After  the  dining  room  has  been  closed 
for  the  day  a  recapitulation  sheet  (see 
illustration  No.  21)  shows  how  the  results 
of  the  day's  business  for  extra  meals  are 
handled. 


CHAPTER  VII 
Table  d'Hote  Service 

THE    TABLE    d'hOTE    SERVICE    CHECK    FOR 
LUNCHEON^   DINNER   OR   SUPPER — FOR 
USE  IN  RESTAURANTS  CONDUCTED 
EXCLUSIVELY  ON  THE  EURO- 
PEAN   PLAN. 

For  the  proper  checking  of  Table  d'Hote 
meals  the  arrangement  explained  in  this 
chapter,  with  illustrations,  provides  a  com- 
plete and  satisfactory  system,  and  one 
that  should  appeal  to  every  person  inter- 
ested in  this  service. 

The  check  (illustration  No.  22)  should 
be  printed  on  good  quality  bristol,  should 
be  numbered  consecutively  and  a  certain 


12 


quantity  issued  and  charged  to  each  waiter 
prior  to  the  meal  hour. 

When  the  patron  desires  the  Table 
d'Hote  service,  he  is  requested  by  the 
waiter  to  write  his  entire  order,  also  the 
number  of  portions  desired.  ^^ 

If  for  any  reason  the  patron  is  unable  to 
write  his  order  the  captain  should  do  so. 

After  the  patron  has  written  his  entire 
order,  the  waiter  takes  it  to  the  captain, 
who  fills  in  the  headings,  i.  e.,  the  number 
of  persons  to  be  served — the  waiter's  num- 
ber and  table  number;  after  which  he 
signs  his  initials.  (The  date  should  be 
stamped  on  when  issued.) 

The  waiter  is  now  ready  for  service. 
Each  article  should  be  checked  as  he  passes 
checker's  stand,  the  waiter  retaining  the 
check  until  the  service  is  completed.  When 
the  last  course  has  been  served  either  the 
waiter  or  captain  may  fill  in  the  price. 

Should  the  service  of  wine,  cigars,  etc., 
or  a  la  carte  be  made  in  addition,  the  regu- 
lar a  la  carte  Eestaurant  Check  should  be 
used,  as  it  is  recommended  that  nothing 
appear  on  the  Table  d'Hote  service  check 
but  the  regular  Table  d'Hote  charge. 

For  recapitulation  of  these  checks  use 
any  one  of  the  stock  forms  of  Waiter's 
Check  List  (or  preferably,  as  in  illustra- 
tion No.  23).  This  list  with  paid  Table 
d'Hote  service  checks  and  cashier's  re- 
ceipts for  same,  when  audited,  should  bal- 
ance to  a  penny. 

I  will  cite  here  an  instance  of  what  oc- 
curred in  a  famous  restaurant  in  New 
York  where  the  Table  d'Hote  service  is  in 
use :  A  party  of  three  ordered  the  regular 
$1.50  Table  d'Hote  dinner,  which  was  ex- 
cellently served,  and  the  portions  extreme- 
ly liberal.  As  a  matter  of  course  there 
were  several  dishes  served  that  were  not 
ordered,  despite  the  fact  that  the  waiter 
was  particularly  asked  to  only  bring  what 
was  ordered.  One  of  the  courses  consisted 
of  "Broiled  chicken"  and  only  one  of  the 
party  ordered  it.     The  waiter,  however. 


brought  three  portions.  Two  of  them  were 
not  touched.  In  addition  to  this  one  or 
two  desserts  and  a  portion  of  cheese,  be- 
sides a  large  compote  of  fruit,  were 
brought. 

When  the  check  was  presented  by  the 
waiter,  it  was  for  two  dinners  only,  the 
waiter  saying,  as  he  gave  the  check,  that 
he  had  made  a  mistake,  but  requested  the 
patron  to  pay  for  the  three  dinners.  The 
patron  at  once  sized  up  the  situation  and 
insisted  that  the  proper  check  be  brought, 
which  the  waiter  did  reluctantly,  after 
having  made  two  attempts  to  collect  for 
three  dinners  on  a  check  marked  two  din- 
ners. 

The  use  of  the  Table  d'Hote  service 
check  would  have  prevented  this  manipu- 
lation of  the  check,  since  it  insures  the 
proper  checking  of  each  order  as  it  is 
served,  and  would  have  prevented  the 
waste  of  food,  which  was  brought  to  the 
table  without  having  been  ordered  by  the 
patron. 


CHAPTER  VIII 

ADAPTABILITY 

The  adaptability  of  the  American  plan 
checking  is  its  strongest  feature. 

The  writer,  as  before  stated,  favors  any 
check  or  system  of  checks  that  will  enable 
the  proprietor  or  manager,  obliged  by  force 
of  conditions  or  circumstances  to  continue 
to  operate  on  the  American  plan,  to  put 
a  stop  to  the  universally  recognized  short- 
comings and  leaks  of  the  old-time  Ameri- 
can plan  dining  room. 

To  enable  the  proprietor  to  simplify  his 
menu,  to  enlarge  the  portions  to  give  bet- 
ter service  and  a  better  balanced  bill  of 
fare,  at  the  same  or  less  expense,  these  are 
some  of  the  results  which  the  writer  has 


13 


achieved  by  the  use  of  the  American  plan 
checking  system,  and  which,  he  claims, 
will  be  the  experience  of  all  who  will  in- 
stall it. 

Many  hotel  men  are  working  to  produce 
these  results.  One  famous  hotel  in  the 
Thousand  Islands  with  rates  at  $4  and  $5 
a  day  has  adopted  the  small  bill  of  fare, 
serving  large  portions,  and  has  cut  the 
menu  to  such  an  extent  that  the  relishes, 
fruits,  breads,  etc.,  are  not  printed  at  all. 
The  service  of  these  articles  is  left  to  the 
discretion  of  the  waiter. 

This  is  an  extreme  effort  to  condense  the 
bill  of  fare  which  cannot  fail  to  be  costly 
to  the  house,  making  possible  for  waiters 
to  accomplish  their  ever  present  desire  to 
carry  everything  possible  to  the  dining 
room.  The  solving  of  the  fruit  question 
alone  would  make  the  system  valuable. 
The  writer  is  convinced  that  the  American 
plan  checking  system  introduced  in  a  house 
of  this  character  would  make  possible  an 
almost  complete  a  la  carte  service  and 
show  fully  the  25  per  cent,  saving  the 
writer  claims  for  it.  From  the  employes 
standpoint  the  American  plan  checking 
system  is  especially  attractive. 

The  Steward 

The  steward  will  endorse  it,  as  it  en- 
ables him  to  check  and  show  positive  re- 
sults and  saving  by  the  almost  total 
elimination  of  the  scrap  table,  the  saving 
of  waste  and  the  low  cost  per  capita. 

The  Chef 

The  chef  will  endorse  it  because  the 
small  bill  of  fare  enables  him  to  give  bet- 
ter attention  to  the  preparation  and  serv- 
ing of  dishes,  and  by  almost  total  elimina- 
tion of  scraps  and  left  overs  he  is  able  to 
plan  the  luncheon  and  dinner  each  day  as 
a  table  d'hote  meal,  a  banquet,  or  a  special 
dinner  service.  This  assures  an  agreeable 
surprise  daily  to  the  American  plan  hotel 
guee-.t,  each  day  bringing  a  complete  change 
of  menu.  The  same  roast,  entrees,  etc., 
will  not  then  fall  on  the  same  days  of 


each  week,  and  a  chicken  entree  will  not 
necessarily  suggest  the  scraps  of  the  roast 
chicken  of  the  day  before. 

The  Headw^aiter 

The  headwaiter  will  endorse  it  because 
it  compels  uniform  service  on  the  part  of 
his  men  and  prohibits  the  showing  of  fa- 
vor to  any  individual  waiter  by  captains 
or  assistants. 

The  Audited  Waiters'  Eecord  shows  him 
the  actual  work  done  daily  by  each  man. 

The  Waiter 

The  waiter,  when  he  realizes  that  he  has 
no  opportunity  to  ingratiate  himself  into 
the  good  will  of  the  guest  by  bringing  up 
everything  on  the  bill,  quickly  learns  that 
his  only  hope  to  make  a  favorable  impres- 
sion on  the  guest  is  by  the  excellence  of  his 
service.  He  is  so  occupied  by  his  desire 
to  make  such  an  impression  that  the  im- 
provement of  the  service  is  assured. 

The  necessity  for  the  small  bill  of  fare 
in  any  priced  American  plan  hotel  is  one 
of  the  writer's  firmest  convictions.  The 
proprietor  or  manager  of  a  hotel  with  rates 
at  $2.00  and  $2.50  American  plan  should 
not  strive  to  out-do  his  competitor  by  an 
extensive  bill  of  fare,  but  should  direct 
his  energy  to  see  how  well  balanced,  well 
cooked  and  well  served  his  menus  can  be 

maintained. 

*    *    * 

The  Bill  of  Fare  should  be  small. 
The  plan  of  giving  "choice  of"  the  prin- 
cipal dishes  on  the  card  should  be  adopted 
in  houses  at  above  prices.  The  following 
menu  card,  as  a  sample,  shows  how  an  ex- 
cellent meal  may  be  selected  from  a  small 
bill,  and  the  saving  of  one  dish  per  guest 
in  a  house  conducted  at  $2.00  or  $2.50  per 
day  American  plan  is  an  item  not  to  be 
disregarded. 

Consomme  alphabet 

Olives  Radishes 

Choice  of  soft  shell  crabs,  fried,  Tartar 

sauce. 

Boiled  striped  bass.  Egg  sauce* 


14 


Choice  of  broiled  lamb  chops,  with  hashed 

browned  potatoes. 

Eoast  young  turkey,  Cranberry  sauce. 

Mashed  potatoes.  Buttered  beets. 

Spinach. 

Grape  fruit  salad. 

American  cheese.  Neufchatel  cheese. 

Toasted  crackers. 

Peach  ice  cream. 

Mince   pie.  Jelly   layer   cake. 

Queen  pudding,  Wine  sauce. 

Coffee.    Milk.    Tea.    Buttermilk.    Cocoa. 


When  prices  and  market  conditions  per- 
mit, it  is  well  to  serve  daily  or  on  alter- 
nate days,  Oysters,  Crab  flakes,  Grape 
fruit,  or  Lobster  cocktail. 

Serve  a  consomme  one  day  and  a  thick 
soup  the  next. 

Vary  the  relishes  each  day. 

Serve  a  substantial  entree  in  preference 
to  a  sweet  one. 


Hotels  at  $3.00   upward   should   carry 

bill  of  fare  about  as  follows: 

Canape   caviar. 

Salted  almonds.  Pecans. 

Grape  fruit  cocktail. 

Consomme  clear.  Cream  of  new  asparagus. 

Celery.  Olives.         Kadishes. 

Broiled  bluefish  maitre  d'hotel. 

Sliced  cucumbers.  Potatoes  julienne. 

Lobster  Newburg  in  cases. 

Saute  fillet  of  beef.  Baked  potatoes. 

Eoast  saddle  of  Canada  mutton,  currant 

jelly. 

Roast  young  chicken  with   dressing. 

Mashed  potatoes.  New  peas. 

Fried  egg  plant.        Carrots  in  cream. 
Punch,  Benedictine. 
Lettuce,  niayonaise. 

Romaine,  roquefort  dressing. 

Club  cheese.  Edam  cheese. 

Toasted  crackers. 

Oranges.         Wine  Jelly.      Fancy  cakes. 

Fresh  strawberry  ice  cream. 

Pumpkin  or  Lemon  meringue  pie. 

Grape  nut  pudding  with  cream. 

Layer  raisins. 

Coffee.    Tea.    Milk.    Buttermilk.    Cocoa. 


The  portions  should  be  of  liberal  size 
and  when  rates  of  $4 — $5  and  upward  are 
asked  the  service  should  be  practically  in 
a  la  carte  portions.  Use  the  "Choice  of 
on  principal  dishes — if  you  can  do  so. 

The  American  plan  checking  system  is 
as  adaptable  to  a  50-  to  7o-room  country 
hotel  as  it  is  to  a  city  or  resort  hotel  of 
from  one  hundred  to  500  rooms.  It  is  as 
adaptable  to  the  service  of  a  fifty-cent 
table  d'hote  meal  as  it  is  to  the  service 
of  the  highest  priced  table  d'hote  meal. 
For  it  is  a  practical  system  thoroughly 
tried  out  by  the  writer,  a  practical  hotel 
man  in  three  hotels  under  varying  con- 
ditions; in  a  small  city  hotel;  in  a  city 
hotel  operated  on  dual  plan,  and  in  a 
mountain  resort  hotel.  He  has  used  it 
when  he  employed  white  waitresses,  when 
he  employed  college  students  and  when  he 
employed  colored  waiters.  As  these  are 
practically  the  only  kind  of  help  found  in 
American  plan  dining  rooms  the  writer 
feels  safe  in  asserting  that  the  American 
plan  checking  system  is  adaptable  to  any 
American  plan  hotel. 


CHAPTER  IX 
Banquet  Service 

The  American  Plan  Checking  system 
offers  many  advantages  in  the  service  of 
banquets  and  special  dinners,  where  a  flat 
rate  per  person  is  given. 

Under  the  old  system  the  waiter  is  fur- 
nished with  a  copy  of  the  menu  and  his 
instructions  are  printed  on  a  bulletin 
board;  in  some  cases  he  has  a  rehearsal, 
and  in  others  he  has  none,  but  is  permit- 
ted to  read  the  instructions  and  carry 
them  out. 

With  the  use  of  this  system  each  waiter 


15 


is  given  a  slip,  which  is  a  duplicate  of 
the  menu,  and  can  be  run  off  by  the 
piinter  at  the  same  time. 

Upon  this  slip  will  be  written  the  spe- 
cial instructions  for  the  several  courses, 
together  with  the  number  of  the  waiter^s 
station  and  the  seats  in  same. 

Every  waiter  brings  on  a  full  service 
for  the  first  course,  and  thus  far  we  are 
no  different  from  the  service  usually  fol- 
lowed; but  at  this  point  the  American 
plan  check  will  come  into  use,  for,  in  case 
of  absent, guests,  the  head  waiter  or  cap- 
tain, having  noted  the  vacant  seat  will 
indicate  same  on  the  slip  of  the  waiter  in 
whose  section  he  finds  the  vacancy,  as  fol- 
lows : 

Waiter  ]N"o.  11.  Station  G. 

Seats    17-18-19-20-21-22. 

X 
Captain^s  (L.  L.)  Initials 

The  checker  at  once  sees  an  absent 
guest,  and  that  waiter^s  service  is  for  one 
less  during  the  entire  balance  of  the  ban- 
quet. In  other  days  that  service  would 
have  continued  in  full,  to  be  wasted  or  to 
be  laid  aside  by  the  waiter  for  his  own  use. 

In  the  case  of  an  extra  guest  (which 
is  not  infrequent),  such  guest  is  usually 
a  person  of  importance  who  has  been  in- 
duced to  drop  in,  and  who  should,  there- 
fore, be  given  every  attention  to  prevent 
the  feeling  on  his  part  that  he  is  an  extra 
guest.  This  system  gives  an  immediate 
and  written  authority  to  the  waiter  to 
make  extra  service,  and  it  provides  the 
checker  and  auditor  with  a  written  record 
of  additional  service.  In  such  case  the 
slip  is  marked  as  follows : 

Waiter  No.  11.  Station  G. 

Seats    17-18-19-20-21-22. 

"    additional  17-G 

Captain's  (L.L.)  Initials 

It  may  be  argued  that  in  the  service 
of  banquets  and  special  dinners  the  num- 
ber is  usually  guaranteed,  and  for  this 
reason  the  saving  indicated  is  not  neces- 


sary. But  it  is  a  well  known  fact  that,  in 
the  present  day,  when  everything  is  being 
checked  in  the  newest  and  most  progres- 
sive hotels  from  the  cubes  of  ice  to  the 
bank  book,  a  check  of  any  kind  is  a  thing 
most  desirable. 

Most  banquets  are  served  on  a  narrow 
margin  of  profit,  it  being  the  desire  of 
every  hotel  man  to  serve  such  meals  in  a 
manner  that  will  reflect  credit  on  the 
house ;  and  in  our  day  of  high  prices  this 
is  no  small  problem. 

We  have,  then,  a  system  that  shows 
four  distinct  advantages  over  and  above 
the  very  important  advantage  of  assuring 
a  quiet  and  dignified  service  of  the  meal, 
whether  by  a  regular  employee  or  by  an 
extra  or  emergency  waiter  called  in  for 
that  dinner  only. 

First,  we  show  a  banquet  slip  with  in- 
structions giving  the  checker  the  full  num- 
ber to  be  served  by  each  waiter. 

Second,  the  saving  of  an  extra  service 
and  the  consequent  loss  of  same  after  the 
first  course,  in  ,  the  event  of  an  absent 
guest. 

Third,  the  assurance  of  proper  service 
and  the  authority  to  serve  an  extra  and 
unexpected  guest. 

Last,  but  by  no  means  least,  we  have  a 
written  record  of  an  extra  service  for  use 
in  settlement  and  for  checking  up  after 
the  banquet. 

Any  single  one  of  the  above  advantages 
would  make  the  Am^erican  Plan  Checking 
System  worth  while.  All  of  them  together 
make  it  a  system  which  hotel  men  will 
not  only  find  useful,  but  almost  indis- 
pensable. 

So,  throughout  the  entire  exposition  of 
the  system,  there  will  be  found  evidences 
of  careful  study,  practical  knowledge  and 
a  desire  to  provide  what  has  been  totally 
lacking  in  the  management  of  American 
plan  hotels;  that  is,  a  check  on  the  sup- 
plies which  represent  a  large  portion  of 
the   expense,    and    which   heretofore   has 


16 


been  conspicuous  by  its  absence  after  the 
first  checking  of  such  supplies  into  the 
house  by  a  steward  or  receiving  clerk. 

With  the  American  Plan  Checking  Sys- 
tem we  have  the  supplies  checked  from 
the  time  they  come  into  the  house  until 
they  are  turned  into  money  for  the  man- 
agement, or,  in  other  words,  served  to  the 
guest.  That  this  system  is  sorely  needed 
in  the  American  plan  houses  of  this  coun- 
try cannot  be  questioned.  It  is  by  no 
means  a  matter  of  "Can  I  use  it  in  my 
house  T^  but  it  is  a  question  of  how  quick- 
ly can  I  install  a  system  that  will  afford 
me  a  check  on  my  supplies,  on  my  help : 
and  will  assure  my  guests  an  improved 


and   dignified   service   as   compared   with 
the  old  system  of  verbal  ordering? 

The  writer  feels  that  such  a  system  as 
herein  explained  is  indispensable  in  this 
progressive  day  in  any  house  where  it  is 
found  necessary  to  continue  the  American 
plan;  and  he  presents  it  for  careful  per- 
usal, asks  a  fair  trial,  and  promises  that 
his  assertion  at  the  opening  of  this  little 
volume:  that  the.  use  of  the  system  will 
save  25  per  cent  of  the  market  bills,  will 
be  justified,  and  that  the  user  will  find 
every  advantage  that  has  been  enumerated, 
and  will  wonder  how  his  kitchen  was  ever 
run  without  it. 


17 


ILLUSTRATION  NO.   1  :      STEWARD  J.  L.  MARCH  AT   CHECKER'S  STAND  IN   HOTEL  RICH- 
MOND,  WASHINGTON,   D.    C,  AMERICAN  PLAN. 


18 


ILLUSTRATION   NO.    2  I      FILING   FRAME    FOR   BILLS    OF    FARE   AND    WAITERS^    RECORDS. 


19 


HOTEL  RICHMOND 


CLIFFORD  M.  LEWIS 
Proprietor 


\A/ASHINGTON.   D.   C 
PREVENT  MISTAKES   BY  WRITING  YOUR  ORDER 


QUESTS  WILL  PLEASE 


WRITE    ENTIRE    ORDER    PLAINLY     OESIGNATINO 
OF     PORTIONS     DESIRED 


THE     NUMBER 


PERSONS 

ROOM 

WAITER  NO 

TABLE  NO 

CHECK 

PORTIONS 

ORDER 

ILLUSTRATION  NO.   3  :      AMERICAN   PLAN   CHECK. 
(designed   for   HOTELS   CONDUCTED   ON   THE    AMERICAN   PLAN   ONLY.) 


20 


HOTEL  RICHMOND 

CLIFFORD  M.  LEWIS 
Proprietor 

casaKs^  Washington,  d  c 

AMERICAN  PLAN    DO  NOT  PAY  THIS  CHECK 


GUESTS  WiLI.  PLEASE    WRITE     ENTIRE     ORDER     PLAINL.Y      DESIGNATINO        THE     NUMBER 
OF     PORTIONS    DESIRED 

~  CHECK 


PERSONS 


ROOM 


WAITER  NO 


TABLE   NO 


ILLUSTRATION  NO.  4  :      AMERICAN  PLAN  CHECK. 
(adapted    for    use    IN    HOTELS     CONDUCTED    ON    BOTH    AMERICAN    AND    EUROPEAN 

PLANS.) 


21 


HOTEL  RICHMOND 


CLIFFORD  M.  LEWIS 
Proprietor 

WASHINGTON.    D    C. 
PREVENT   MISTAKES   BY  WRITING  YOUfl  ORDER. 

GUESTS   WLU  PLEASE    WHITE     ENTIRE     ORDER     PLAINLY      DESIONATINO        THE     NUMBBH 
OF    PORTIONS    DESIRED 

CHECK 


PERSONS 


PORTIONS 


ROOM 


WAITER  NO 


TABLE  NO 


yJt>^l^^'^>»^^^^^s^^\.^K^i^0^J^^^sJ^J^J^^/'K^'^^is.^^ 


ILLUSTRATION     NO.     5  :      ALUMINUM     HOLDER     FOR     CHECKS     (ILLUSTRATION     SHOWS 
HOLDER    WITH    CHECK   READY   FOR   USE). 


22 


waiter's  daily  record  sheet 

SHOW/NG  NUMBER  OF  PERSONS  SERVED  BY 
EAOH  WAITER  AT  EAOH  M.EAL 

191 

1 

S-SICK          L-  UArD  OFF          D~   DISCHARGED          N.  S.-   NONE   SERVED 

NAME 

Z 

i 

o 
m 

9 

rn 

I 

r 
c 
z 

0 

z 
n 

i 

s 
i 

n 

3 

NAME 

Z 

c 

5 

o 

a 
PI 

11 
> 

(A 

-• 

r 
c 
z 
0 

I 

m 

i 

g 

1 

21 

2 

22 

3 

23 

4 

24 

5 

25 

6 

26 

7 

27 

8 

28 

9 

29 

10 

30 

11 

31 

12 

32 

13 

33 

14 

34 
35 

15 

16 

36 

17 

— 

37 
38 

18 

19 

- 

39 

20 

40 

ILLUSTRATION  NO.   6  I      WAITEBS'   IJECORD  SHEET. 


23 


HOTEL  RICHMOND 

eUFFORD  M.  LEWIS 
Proprietor 

WASHINGTON.   D.  C. 


PREVENT  MISTAKES   BY  WRITING  YOUR  ORDER 

GUESTS  WILL  PUEASe    WRtTC    ENTIRE    ORDER    PLAINUT     DEStCNATINO       THE     NUMaER 
OF    PORTIONS    DESIRED 


PERSONS 

ROOM 

WAITER  NO 

TABLE  NO 

3 

30/f 

/• 

/y 

/^ 


^ 


PORTIONS 


^3^ 


z 


/^ 


/ 


J  ^■'    (/h^r^eLc 


Sli^-        ^^AJ^-^t^  ^fc^^-^^ 


/Z"    -^-^l<:.>uIp  c^l4^ 


/  1^"       ^Cc 


/  «==' 


t^tfd. 


^Ac^ 


^     b^  G^'U^j^lyi^^ 


fjPqyCi^^uL/iA 


t^'-d^^^^^^ 


/ "'  ^ 


^s^ 


i^«£^ 


4%^ 


ILLUSTRATION  NO.    7  :      ILLUSTRATING  AMERICAN   PLAN   CHECK,   WITH   DATE   INSTEAD 

OF   CHECK   NUMBER. 
A  BREAKFAST    ORDER.       SEE   MENU    ILLUSTRATIONS    NOS.    8   AND    9. 


24 


HOTEL  RICHMOND 


CLIFFORD  M.  LEWIS 
Proprietor 

WASHINGTON,  D.  C, 

Breakfast 


/U'Mi^M^/0^ 


Grape  Fruit -^/ 

Oran^eMarmalade 

/r/¥  ri¥/ /N4 
Baked  Apples  and  Cream 

Oat  Meal  ;><//  Foi 

/// 
Toasted  Corn  Flakes 


^^  Oranges     ^^. 


orce 


Shred<fcd  Wheat  Biscuits 


Bananas 
Stewed  Prunes 
Honey 

/!¥/  rf/^  nw  / 

Hominy  Grits 
//// 
Puffed  Rice 


/r/ 

Broiled  Smoked  Roe  Herring 


Codfish  Cake  with  Poached  Eggs 


Ham  and  Eggs 
Broiled  Lamb  Chop 


Saute  Pork  Chop 
Breakfast  Bacon 
Tenderloin  Steak.  Plain  or  with  Onions 


Corned  Beef  Hash 
/n^  rf^  fi¥4 /r*4  f^  / 
Country  Sausage 


m  ^m       //// 

Eggs— Boiled,        Fried. 
/// 
Omelets,        Plain, 


Scrambled, 


Shirred 


/^  ^  //// 
or  Poached 


Parsley,        Ham        or  Cheese        or  Spanish 


Baked  Saute 

French  RoUs^^^/ 


or  French  Fried  Potatoes 


Butter  or  Milk  Toast 


Parker  House  Rous 


Gran 


-c%am  Muffins 


//W //  ^  r/^  tHf  rm  rfi^A  ^i¥/ m^  ^/ 

Corn  Bread  Griddle  Cakes.  Maple  Syrup 


Tea 


Cocoa 


Milk 


Coffee  f^  -r^r^ 


MEAL  HOURS 

Breakfsst  7  30  to  10  00  Sundays  8:00  to  10:30 

Uncheon  1  to  Z  Dinner  6  tc  8 

Aa  extra  chafgd  for  Dishes  Ordered  not  on  Bill  of  Fare 

Thursday.  December  8.  1910 


ILLUSTRATION  NO. 


SHOWING  METHOD  OF  TALLY    (FROM   CHECKS)    OF  EACH  DISH 
SERVED. 


25 


HOTEL  RICHMOND 

CLBTORD  M.  LEWIS         ^  , 

ftoprietor  %.Je4^H^  /J?/ 

WASHINGTON.  D.  C, 

Breakfast 


Bananas 


Grape  Fruit  i/  Oranges  J^c^ 

Orange  Marmalade  S^  ^  Stewed  Prunes  /* 

Baked  Apples  and  Cream  /^^  Honey  3 

Oat  Meal    ^/  porce^  Hominy  Grits /^ 

Toasted  Corn  Flakes  3  Shredded  Wheat  Biscuits  3  Puffed  Rice/^ 

Broiled  Smoked  Roe  Herring  J  p^^a^k  />  i        ..i.  «      ^      „        a 

^  ^  Codfish  Cake  with  Poached  Eggs  ir 

Ham  and  Eggs/  Saute  Pork  Chop  Corned  Beef  Hash  ^ 

Broiled  Umb  Chop  J^  Breakfastjacon  / S^  Country  Sausage  ^^ 

Tenderloin  Steak,  Plain  or  with  Onions 


Eggs-^Boiled.        Fried.        Scrambled.        Shirred        or  Poached 
Omelets.        Plain.        Parsley.        Ham        or  Cheese        or  Spanish 


Baked/  Saute  ^         or  French  Fried  Potatoes  /cf^ 

RenchRoUs    it  Dr^  Butt^  or  Milk  Toast  Parker  House  Rolls/ 

Graham  Muffins  /6^        Com  Bread/^         Griddle  Cakes.  Maple  Syrup  J/ 

Tea/2  Cocoa  Milk -^^  Coffee  /"^ 


MEAL  HOURS 


Breakfast  730  to  1000  Sundays  8:00  Xo  10:Sft 

'Tf*^**^^  Dinner  e  to  « 

An  extra  charge  for  Diahes  Ordered  rot  on  Bill  of  Fare. 

Thursday.  December  8.  19J0 


ILLUSTRATION  NO.  9  I      SHOWING  TOTAL  COUNT  OF  EACH  DISH  SERVED. 


CX)UPON  MEAL  TICKET  AND  SERVICE 
BOOKS  are  carried  in  stock  ready  made  by  John 
Willy,  443  South  Dearborn  Street,  Chicago.  They 
are  put  up  in  books  of  1,000  coupons  each. 

For  CASH  meals  (on  white  paper). 

For  COMPLIMENTARY  meals  (on  red  paper). 

For  EXTRA  meals  (on  blue  paper) 

For  SERVICE  (on  bright  yellow  paper). 

The  books  with  coupons  numbered  1  to  1,000, 
each  $3. 

Books  wtth  coupons  not  numbered,  each  $2. 

A  discount  of  ten  per  cent  is  allowed  when 
books  are  ordered  in  lots  of  six  of  a  kind. 


27 


HOTEL  RICHMOND 

CLIFFORP  M.  LEWIS 
V  Proprietor 

\A/ASHlNGTON.    D.  C 
PREVENT  MISTAKES   BY  WRITING  YOUR  ORDER 

GUESTS  WILL  PLEASE    WRITE    ENTIRE    ORDER    PLAINLY      OESIGNATINO        THE     NUMBER 
OP    PORTIONS    DESIRED 

CHECK 


PERSONS 

ROOM 

WAITER  NO 

TABLE  NO 

/ 

/03 

/if- 

/o 

325 


PORTIONS 


z 


/  ^_^^ 


/     «^'     (jlA.^<^Ji^ 


/      li>^ 


/       ^ 


/ 


/     ^ 


/     1^ 


/   C>>^ 


o!i^£HC4^^t^     Cff-cy^y^u^ 


■^d-^^n-'X^^'C^^^Cd 


(/Z<yC-'y^~cy^ 


---t^l^l-^ifi*-^ 


/       H         (^ 


(/C^^<^X>ce^^^ 


^^UL 


ILLUSTRATION    NO.     10  I       AMERICAN    PLAN    ''NUMBERED^'    CHECK. 

(the    V^-S    indicate    BLUE    PENCIL    MARK    MADE    BY    CHECKER.) 

A  DINNER  ORDER.      SEE  MENU  ILLUSTRATION   NOS.    11   AND   12. 


cm: 


HOTEL  RICHMOND 


CUFFORD  M.  LEWIS 
Proprietor 

WASHINGTON,  D.  C. 

Dinner 

Fresh  Lobster  Cocktail 


// 


/^  /n^  /m  m'Mm>miWc m  mm  / 

^^     Mulligatawny  a  la  Delmonico 
Vegetable  Chow  Chow  'oiives  Gherkins 

/>^  /^  m  J7W  A^m^u  / 

Fried  Pickerel,  Butter  Saucfe'^  ^ 
Potatoes  Hashed  Brown 

yf^  rm  m^  /y^  rtHi  r 

^.     Creamed  Sweetbreads  in  Cases 

^  m^rm  fhu  m  Mf 

Saute  Fiilet  of  Beef  with  Fresh  Mushrooms 

Rice  aa  Gratm  Brussels  Sprouts  Stewed  Egg  Plant 

Roast  Young  GoosTwith  Dressing.  AppS  Sauce     '^  ^^^^ 
Masned  Potatoes  Boiled  Potatoes 

Punch  au  Kirscn 

Lettuce  and  Tomato  Salad 

American  Cheese  Cream  Cheese  Roquefort  Cheese 

Toasted  Crackers 

/f  rm  tw r^  w /ff^ m //^j^=7: mrf^^ff*^tf^^^f 

Vanilla  Ice  Cream  "^    '^  '"^  .    Assorted  Cakes 

^  r^rmm^^^^^^^  ShlS^y^nfSelfy 

^,^/^////       .^.../Twafers 

.,         Coffee  Milk  Buttermilk  Tea 

MEAL  HOURS 

Breakfast  7:30  to  10:00  Sundays  8:00  to  10:30 

Lui:cheon  1  to  2  Dinner  6  to  6 

An  extra  charge  for  Dishes  Ordered  r.ot  on  Bill  of  Fare. 

Thursday.  December  8.  1910 


ILLUSTRATIOX  NO.   11:      .SHOWING  METHOD  OF  TALLY    (FROM  CHECKS)    OF  EACH   DISH 

SERVED. 


29 


^Wv//^ 


HOTEL  RICHMOND 

CLIFFORD  M.  LEWIS 
Proprietor 

WASHINGTON,  D.  C. 

Dinner 


Fresh  Lobster  Cocktail  sy<y 

Mulligatawny  a  la  Delmonico  j  (p 
Vegetable  Chow  Chow  (p        Olives  /(^      Gherkins 

Fried  Pickerel,  Butter  Sauce  ^(o 
Potatoes  Hashed  Brown 

Creamed  Sweetbreads  in  Cases  'C.CP 
Saute  Fillet  of  Beef  with  Fresh  Mushrooms  >C  ^ 

Rice  au  Gratin  J^^    Brussels  Sprouts /y<^  Stewed  Egg  Plam  3^ 

Roast  Young  Goose  with  Dressing,  Apple  Sauce  ^O 
Mashed  Potatoes   J^-  ^  Boiled  Potatoes  2  ^ 

Punch  au  Kirsch  ^Q 

Lettuce  and  Tomato  Salad  (p  ^ 
American  Cheese  /^i        Cream  Cheese  / O      Roquefort  Cheese  (p 
Toasted  Crackers  g^ 


Vanilla  Ice  Cream  /^  ^  Assorted  Cakes  3Z- 

Apple  Pie   ^l^  Sherry  Wine  Jelly  /C> 

Graham  Wafers    ^ 

J  <^        Mitk   p  Buttermilk  (jP  Tea  ^ 


Coffee 


MEAL  HOURS 

Breakfast  7:30  to  10:00  Sundays  8:00  to  10:30 

Luiicheoa  1  to  2  Dinner  6  to  8 

An  extra  charge  for  Dishes  Ordered  not  on  Eill  cf  Fare. 

Thursday.  December  8.  1910 


ILLUSTRATION  NO.   12  :      SHOWING  TOTAL  COUNT  OF  EACH  DISH  SEBVED. 


30 


COUPON  MEAL  TICKET  AND  SERVICE 
BOOKS  are  carried  in  stock  ready  made  by  John 
Willy,  443  South  Dearborn  Street,  Chicago.  They 
are  put  up  in  books  of  1,000  coupons  each. 

For  CASH  meals  (on  white  paper). 

For  COMPLIMENTARY  meals  (on  red  paper). 

For  EXTRA  meals  (on  blue  paper). 

For  SERVICE  (on  bright  yellow  paper). 

The  books  with  coupons  numbered  1  to  1,000, 
each  $3. 

Books  with  coupons   not  numbered,  each  $2. 

A  discount  of  ten  per  cent  is  allowed  when 
books  are  ordered  in  lots  of  six  of  a  kind. 


31 


HOTEL  RICHMOND 

eUFFORD  M.  LEWIS 
Proprietor 

\A/ASHlNGTON.   D.  C. 
PREVENT  MISTAKES   BY  WRITING  YOUR  ORDER 

GUESTS  WILL  PLCASC    WfUTE    ENTIRE    ORDER    PLAINLY     DESIGNATING        THE     NUMBER 
OF    PORTIONS    DESIRED 


^ 


S'/O 


WAITER  NO 


2^ 


TABLE  NO 


/^ 


CHECK 


136 


^  Ik-    i/^  A^ 


/  ^* 


eo   n  C^riy<-c-^£.^i^  'A^z.-a^ 


^  ^-    ^a.*^^ 


oC    ^ -^-pi'-c^n^ux.ey^ 


/  ^ 


s.  ^ 


/  U^ 


/ 


X^ 


9n^.^u^  j^'CcA^^ 


AyCeJ^ 


-^^x-Xjcd.'V't.e-^ 


J^a£a^ 


o^"^        (3^Ue.e.<u  ..d^tt.4/:EX  e^uz-jyiieA^ 


Ji  u^-     (E^i^iU. 


(/iSi 


:c-£. 


-<f-^y^J^ 


(L^ 


ILLUSTRATION  NO.  13  :     ILLUSTRATING  AMERICAN  PLAN  CHECK  WITH  CHECK  NUMBER. 
A  LUNCHEON  ORDER.      SEE  MENU  ILLUSTRATIONS  NOS.   14  AND  15. 


32 


HOTEL  RICHMOND 


CLHTORD  M.  LEWIS 
Proprietor 

WASHINGTON,  D.  C. 

Luncheon 


ZfjA/i^^  /W 


Veal  Broth  in  Cups 


// 


Home  Made  Tomato  Pickles 


Pickled  Onions 


Sweet  Mixed  Pickles 


Chicken  Hash  with  Green  Peppers  on  Toast 
/Tf^  r//^ /T;^  W^  7^  ;^^  />9K   / 
Breaded  Pork  Chops  with  Fried  Sweet  Potatoes 


Boiled  Rice 


Spinadi 


Boiled  Potatoes 


Corned  Beef 

Roast  Beef 

Green  Bean  Salad 

American  Cheese 


COLD 
Baked  Beans 


Ham 


Ox 


•Tongue 


Sardines 


Orange  Layer  Cake  ^  / 
D^nson  Preserves 


Graham  Bread 


//// 
Milk 


^^S^ 

^^^m 


LEMON  SHERBET 


Pie 


Uneeda  Biscuit 


Coffee 


Spiced  Beets 


Toasted  Crackers 


Cincinnati  RoUs 

Apple  Sauce 

Graham  Wafers 
/i^  / 
Buttermilk 


Co 


;ocoa 


MEAL  HOURS 

Breakfast  7:30  to  1000  Sundays  8:00  to  10:30 

LttiiebeoQ  1  to  2  Dioner  6  tc  8 

Aq  extra  charge  for  Dishes  Oide>ed  rot  on  Bill  of  Fare. 

Thursday.  December  8.  1910 


ILLUSTRATION  NO.  14:      SHOWING  METHOD  OF  TALLY   (FROM  CHECKS)    OF  EACH  DISH 

SERVED. 


33 


HOTEL  RICHMOND 

CLIFFORD  M.  LEWIS 

WASHINGTON,  D.  C.       ^"^^"^  /^ 

Luncheon 


Veal  Broth  in  Cups  l/i  Z, 


Home  Made  Tomato  Pickles -2  Pickled  Onions  Sweet  Mixed  Pickles^ 

Chicken  Hash  with  Green  Peppers  on  Toast  3/^ 
Breaded  Pork  Chops  with  Fried  Sweet  Potatoes  J(^ 


Boiled  Rice  /^  Spinach.  J i'        Bqiled  Potatoes  l^ 


Corned  Beef  ^ 

Roast  Beef  /Z 

Green  Bean  Salad  ^^ 

American  Cheese  ^ 


COLD 
Baked  Beans  ^ 
Ox-Tongue  3 


Ham/" 


Sardines  Ji 

Spiced  Beets  ^ 

Toasted  Crackers  ^ 


Orange  Layer  Cake  >^/ 

Damson  Preserves  ^ 
Graham  Bread  «^ 

Mak^ 
Tca^^ 


LEMON  SHERBET  ^>^ 
Rhubarb  Pie/^ 


Uneeda  Biscuit  ^ 


CottetXO 


Cincinnati  Rolls  ^^ 
Apple  Sauce  ^^ 
Graham  Wafers  v? 


Buttermilk  ^ 

Cocoa  /^ 


MEAL  HOURS 

Breakfast  7:30  to  10:00  Sundays  8:00  to  10:30 

Luncheon  1  to  2  ^^^^  g  ^^  8 

An  exua  charge  for  Dishes  Ordered  not  on  Bill  of  Fare. 

Thursday.  December  8.  1910 


ILLUSTRATION   NO.    15  :      SHOWING   TOTAL  COUNT  OF  EACH  DISH  SERVED. 


34 


\a^aiter's  daily  record  sheet 

SHOWING  NUMBER  OF  PERSONS  SERVED  BY 
EACH  WAITER  AT  EACH  MEAL 

1 

S-SICK         L-  I-AIO  OFF         O-  DISCHARGED          N.  S.-  NONE  SERVED             i 

NAME 

I 

\ 

n 

I 

H 

s 

X 
7 

r 

i 

n 

I 
3 

0 

z 

s 

NAME 

z 

i 

s 

a 

21 
22 
23 

\ 

r 

I 
S 

i 
/ 

6 

0 

i 

n 

a 

Too 
$- 

/Lc^Uu 

1 

_2 
6 

/Qyi^<jtA^ 

Af^^UnjLO^Xyuu 

2 

/1/m^A^un^ 

3 

S 

4^ 

i^uAeA-^ 

4 

V 

r 

^Hu-^z 

24 
25 

L 

L 
0 

1_ 

^ajfU, 

5 

f 

-3 

^ 

AttH/^in^ 

J^ilcAd^n^ 

6 

6 

7 

& 

26 

'k.CA.^ 

7 

r 

T 

7 

27 

/\^alrUsed 

8 

28 
29 

^a*n^ni^ 

9 

3 

3 

u 

fnUe^ 

10 

I 

^S 

3 

30 

iht^MAX^ 

11 

s 

S 

s 

31 

'(>faArt^jI<l 

12 

z 

3 

A' 

32 

Jntu 

13 
14 

7 

6> 

5- 

33 
34 
35 
36 

%.«W^ 

^Oj/Z:^ 

15 

^ 

^ 

& 

ryi^itv^u^T^ 

16 

y 

r 

2. 

r 

2- 

V 

17 
18 

7 

37 
38 



\j1^ 

19 

r 

3 

? 

39 

^S^^'U^ 

20 

C 

2- 

^ 

40 

iT^' — 

fo 

^3 

/(?(? 

m 

\t 

1/2 

ILLUSTRATION  NO.   16  I      WAITERS     DAILY  RECORD  SHEET. 
(SHOWING    NUMBER   OF    MEALS    SERVED   BY   EACH    WAITER   AND   THE    TOTAL    NUMBER 

OF    MEALS    SERVED.) 


35 


No.  84 

No.  84 

Extra  Meal  Ticket 

ONE   PERSON 

Good  for  this  meal  and  date 
only. 

Space  for  time 
stamp. 

No.  85 

No.  85 

Extra  Meal  Ticket 

ONE   PERSON 

Space  for  time 
stamp. 

Good  for  this  meal  and  date 
only. 

ILLUSTRATION  NO.  17  :   THIS  BOOK  OF  COUPON  TICKETS  PRINTED  ON  BLUE  PAPER. 


No.  965 

;  No.  965 

• 

Cash  Meal  Ticket 

ONE  PERSON 

Good  for  this  meal  and  date 

only. 

Space  for  time 
stamp. 

No.  966 

No.  966 

Cash  Meal  Ticket 

ONE  PERSON 

Space  for  time 
stamp. 

Good  for  this  meal  and  date 
only. 

ILLUSTRATION  NO.   18  :      THIS  BOOK  OF  COUPON  TICKETS  PRINTED  ON  WHITE  PAPER. 


37 


No.  40 

No.  40 

Complimentary  Meal  Ticket 

Space  for  time 

ONE  PERSON 

stamp. 

Good  for  this  meal  and  date 

only. 

• 

No.  41 

No.  41 

Complimentary  Meal  Ticket 

Space  for  time 

ONE  PERSON 

stamp. 

Good  for  this  meal  and  date 

only. 

ILLUSTRATION  NO.  19  :  THIS  BOOK  OF  COUPON  TICKETS  PRINTED  ON  RED  PAPER. 


38 


No.  34-3 

Date 

Time 

Charge  is  for , 


Name .... 
Room.  No. 


No.  344 

Date 


Tim,e 

Charge  is  for . 


Name  . . . 
Room,  No, 


No.  34-3 


Service 

PERSONS 

:  Good  for  this  meal  and  date 
only. 


No.  344 


Service 

PERSONS 

Good  for  this  meal  and  date 

only. 


Date 

Time 

Charge  is  for . 


Name 

Room  No. 


Date 

Tim,e 

Charge  is  for . 


Name .... 
Room  N^o. 


ILLUSTRATIOX  XO.  20  :      THIS  BOOK  OF  COUPON  TICKETS  PRIXTED  OX  BRIGHT  YELLOW 

PAPER. 


39 


RECORD  OF  MEAL  TICJ 

UETS 

EXTRA  BCEALS 

CASH  MEALS 

COUPLDIENTAtlT 

MEALS 

SERVICE 

Check  Nou 

Amminf 

Check  Na 

Amount 

Check  No. 

Amount 

ChK^Nok 

Aflwunt 

Check  Ito 

Amount 

y/^ 

$v 

f^ 

&v 

Uo 

!i^i 

Af 

?r 

50 

^(^ 

■fa 

w 

.^^^ 

/ 

/o 

^6 

5D 

9(^7 

;,r 

/f1 

^^r 

10 

^T 

ys 

%f 

^r 

5/;^(^' 

(nO 

9^ 

75 

%f 

7S- 

3^?^ 

ZS 

^9 

rs- 

^^F 

^ 

fo 

7S 

J-^-? 

^ 

^^ 

<?/ 

rf 

5Sv 

% 

<?l 

1^ 

. 

3r/ 

/ 

f 

25- 

1 

^ 

Total* 

5- 

11 

h 

2^ 

d 

/o 

ILLUSTRATION  NO.  21  :     RECAPITULATION  SHEET  FOR  EXTRA  MEALS  AND  SERVICE 

CHECKS. 


40 


HOTEL  RICHMOND 


eUFPORD  M.  LEWIS 
Proprietor 


Washington,  d.  c. 

TABLE   D'HOTE  SERVICE 


Patrons  will  please  write  entire  order  plainly  desismating:  the  number  of  portions. 

desired. 


Persons 

3i0ned 

Waiter  No 

table  No 

bate 

Check    - 

894 

Portions 


Order 


AIMOUNT. 


ILLUSTRATION  NO.  22  I      NUMBERED   CHECK  FOR  TABLE  D'hOTE  MEALS. 


41 


M£AL. 


TABLE  DHOTE 
WAITER  CHECK  LIST 


DATE 


WAITER        1 

WAITER 

WAITER 

WAITER 

■ 

WAITER 

CtL^ 

Am't 

Ch'k 

Aiii!C« 

Ch!k 

Am*t. 

Ch'k 

Am't.  1 

Ch'k 

Am't. 

! 

1 

1 

1 

ILLUSTRATION  NO.   23  :      WAITEES'   CHECK  LIST  FOR  TABLE  d'hOTE  SERVICE. 


The  Hotel  Monthly  Handbook  Series 

Also   Other  Technical   Books,   Forming   a    Selected  Library  of  the 
Standard  Works  of  Reference  for  the  Hotel  and  Catering  Trades 


A  Selection  of  Dishes  and  the  Chef's  Reminder.  By 
Cbas.  Fellows.  Is  the  most  popular  of  Hotel  Monthly 
handbook  series.  Contents  includes:  450  entrees  of 
meats,  fowl  and  game.  200  entrees  suitable  for  Fridays 
and  vegetarians.  89  sweet  entrees.  78  hors  d'oeuvres — 
hot  and  cold.  85  salads.  131  soups,  broths  and  bouillons. 
67  consommes.  40  kinds  of  fish  and  400  ways  of  cook- 
ing them.  182  sauces,  showing  their  ingredients.  125 
garnishes,  showing  their  composition.  7  fancy  butters. 
10  flavoring  vinegars.  8  fritter  batters.  50  fancy  potato 
dishes  for  garnishing.  24  miscellaneous  recipes.  46  valu- 
able hints  to  cooks  and  stewards.  BREAKFAST,  includ- 
ing fruits  in  season,  cereals,  fish  (37);  fried  meats  (15); 
entrees  and  miscellaneous  (59) ;  omelets  (28) ;  eggs  (35) ; 
cold  meats;  potatoes  (19);  hot  breads  and  cakes; 
drinks;  specimen  breakfast  menus.  LUNCHEONS,  in- 
cluding soups  (37);  relishes;  fish;  luncheon  entrees 
(157);  luncheon  menus.  SUPPER,  including  vegetable 
salads  and  their  dressings  (47) ;  chafing  dish  service  and 
cookery  (30) ;  wine  service.  A  pronouncing  glossary  of 
culinary  terms  giving  734  translations.  The  book  is  vest 
pocket  size,  printed  on  bond  paper,  bound  in  leather. 
Price,  postpaid,  $1. 


The  Culinary  Handbook.  By  Charles  Fellows.  The  most 
complete  reference  book  for  all  things  culinary  that 
has  ever  been  produced  in  single  volume  of  200  pages. 
Recipes  and  explanations  for  upwards  of  4,000  different 
articles  and  dishes.  The  book  is  of  especial  value  be- 
cause entirely  in  English,  and  the  contents  are  so  grouped 
as  to  be  easily  found;  also  there  is  to  the  book  a  care- 
fully compiled  index  so  that  reference  to  any  particular 
item  can  be  had  on  the  instant.  This  index  also  is  of 
particular  value  as  a  reminder.  The  book  is  handsomely 
bound  in  leather  and  printed  on  bond  paper.  Price,  post- 
paid. $2. 


Tellows'  Menu  Maker  with  Appendix  Menus  and  Bills  of 
Fare.  Contains  suggestions  for  selecting  and  arranging 
menus  for  hotels  and  restaurants,  with  object  of  changing 
from  day  to  day  to  give  continuous  variety  of  foods  in 
season.  A  reminder  for  the  breakfast,  luncheon,  dinner 
and  supper  cards,  together  with  brief  notations  of  inter- 
est to  the  proprietor,  steward,  headwaiter  and  chef.  An 
exposition  of  catering  ideas  calculated  to  popularize  pub- 
lic dining  halls.  A  chapter  devoted  to  the  most  popular 
soups,  fish,  boiled  meats,  roasts,  and  entrees;  also  a  de- 
partment for  banquet  bills  of  fare  and  suggestions  for 
dinner  party  menus.  An  appendix  of  100  pages  of  sample 
menus  and  bills  of  fare.     Price,  postpaid,  $2. 


Paul  Richards'  Pastry  Book  includes  practical  recipes 
for  breads,  rolls  and  buns  of  all  kinds;  puddings,  hot 
and  cold,  of  all  kinds;  pudding  sauces,  cakes  of  all  kinds, 
icings,  cake  ornamenting,  pies  of  all  kinds,  with  the 
different  pastes  and  fillings,  tarts  of  all  kinds,  creams  of 
all  kinds,  ice  creams  and  ices,  cups,  sherbets,  frappes, 
frozen  punches,  glaces,  timbales,  charlottes,  sweet 
omelets,  fritters,  compotes,  jellies,  jams,  syrups,  ex- 
tracts, sugar  boiling,  colors  the  popular  candy  and  con- 
fectionery goods,  egg  preserving;  German.  English, 
French,  Scotch,  and  other  specialties;  together  with 
many  useful  hints,  supplemented  with  about  three  thou- 
sand indexed  reference  lines.  It  is  without  doubt  the 
most  complete  and  best  pastry  book  ever  written.  One 
hundred  and  eighty  pages.  Leaf  measures  6%x9%  inches. 
Printed  on  buff  linen  ledger  paper,  hand  sewed,  and 
bound  in  leather.     Price,  postpaid,  $2. 


keepers;  in  particular  those  that  have  been  on  the 
American  plan  and  are  changing  over  to  European  plan; 
or  others,  established  European  plan,  that  are  following 
the  now  very  general  custom  of  putting  in  a  lunch  room 
in  addition  to  the  restaurant.  Contains  plans,  book- 
keeping forms  and  specimen  bills  of  fare.  Price,  post- 
paid, $2. 


Vest  Pocket  Pastry  Book.  By  John  E.  Meister.  The 
most  useful  book  for  pastry  cooks  and  bread  bakers 
ever  published.  The  author  has  produced  in  condensed 
form  a  series  of  receipts  for  breads,  cakes,  pies,  pud- 
dings, creams,  ices,  jellies,  etc.,  especially  adapted  to 
the  requirements  of  the  average  American  hotel,  restau- 
rant, bakery,  club  and  institution.  The  book  contains 
five  hundred  receipts,  including  hot  puddings,  pudding 
sauces,  etc.  (57  receipts) ;  cold  puddings,  side  dishes, 
jellies,  etc.  (77  receipts) ;  ice  creams,  water  ices, 
punches,  etc.  (90  receipts) ;  pasties,  patties,  pies,  tarts, 
etc.  (68  receipts) ;  cakes  (77  receipts) ;  icings,  colorings, 
sugars,  etc.  (17  receipts);  bread,  rolls,  yeast  raised 
cakes,  griddle  cakes,  etc.  (60  receipts) ;  miscellaneous 
receipts  (55  receipts).  This  book  is  printed  on  linen 
paper  and  bound  in  leather.     Price,  postpaid,  $1. 


Vest  Pocket  Vegetable  Book.  By  Chas.  G.  Moore.  Is 
the  first  and  only  book  of  the  kind  championing  a 
reformation  in  vegetable  cookery  as  necessary  to  the 
great  improvement  of  the  average  hotel  and  restaurant 
cuisine.  Is  in  many  respects  the  most  important  culinary 
book  for  hotel  requirements  ever  written.  One  hundred 
and  twenty-six  pages;  an  index  of  over  a  thousand  refer- 
ences; gives  the  history  and  the  English,  French  and 
German  names  of  the  different  vegetables;  receipts  for 
the  vegetable  salads,  sauces  and  garnishes.  The  book  is 
not,  as  its  title  might  infer,  an  advocate  of  the  vege- 
tarian theory,  but,  rather,  is  an  earnest  plea  for  a  more 
general  recognition  of  the  vegetable  kingdom,  in  com 
bination  with  the  animal  kingdom,  as  a  prolific  source 
of  supply  of  appetizing,  wholesome  and  nutritious  foods 
for  mankind.  The  book  is  printed  on  bond  paper;  bound 
in  leatlier.     Price,  postpaid,  $1. 


The  Fish  and  Oyster  Book,  by  Leon  Kientz.  Contains 
400  recipes,  including  fish  of  all  kinds;  shell  fish  of 
all  kinds;  frog's  legs,  turtle,  terrapin,  snails,  scallops, 
shrimps,  mussels;  the  stocks,  essences,  roux  and  sauces; 
the  butters;  the  garnishings;  the  forcemeats,  batters, 
borders,  etc.  The  book  also  contains  thirty  choice  menus, 
for  luncheons,  dinners  and  banquets.  Tlie  book  is  so  thor- 
oughly indexed  that  any  recipe  can  be  located  on  lue 
instant.  The  author  has  been  chef  of  Rector's  famous 
Oyster  House  in  Chicago  for  many  years,  and  is  a  man 
of  international  reputation.  The  book  is  vest  pocket  size, 
printed  on  linen  paper,  and  bound  in  leather.  Price, 
postpaid,  .$1. 


The   Lunch   Room,    by    Paul    Richards,    supplies   a    long- 
felt    want,    not    alone    for    the    proprietors    of    lunch 
rooms  as  a  guide  to  making  and  marketing   their  foods 
and    beverages,    but    also    is    of    great    value    to    hotel- 


Vachon's  Economical  Soups  and  Entrees.  Contains  re- 
ceipts for  one  hundred  soups,  and  two  hundred  entrees. 
Is  a  serviceable  book  for  those  catering  for  hearty  eaters, 
where  cost  of  meal  is  first  consideration  from  the  cater- 
er's standpoint.  All  the  receipts  are  for  wholesome, 
palatable  dishes,  and  many  of  them  for  dishes  that  can 
be  served  to  advantage  in  high  class  catering  establish- 
ments. Book  is  vest  pocket  size,  printed  on  bond  paper 
and  bound  in  leather.  Price,  postpaid.  $1. 
The  Practical  Hotel  Steward.  By  John  Tollman.  Forms 
tlie  most  complete  exposition  of  the  steward's  duties 
that  has  appeared  in  print.  Contains  articles  on  the 
management  of  help,  bill  of  fare  making,  banquets,  party 
catering,  buying,  carving;  storeroom  and  wineroom  book- 
keeping  (illustrated);     kitchen,   bakeshop  and  storeroom 


equipment  (with  lists  of  utensils);  organization  for 
small,  medium  and  large  hotels;  plan  of  working  depart- 
ment, specimen  bills  of  fare,  menus,  requisition  blanks, 
market  lists,  etc.;  also  an  exhaustive  article  on  the 
wines  and  liqueurs  of  the  world.     Price,  $1^ 


Pocket  Prices  Reference  Book.  By  John  Tellman.  For 
use  of  proprietors,  managers  and  stewards.  A  classified 
arrangement  of  about  1,500  different  articles  of  a  cater- 
er's market  list,  including  provisions,  wines  and  cigars, 
china,  glass,  silverware,  bar,  billiards,  painters',  laundry, 
•ngineers'  and  miscellaneous  supplies,  kitchen  utensils, 
Jnens,  carpets,  stationery,  drugs  and  general  expense, 
with  space  for  entry  of  brand,  minimum,  and  maximum 
price,  size  of  package  and  quantity  purchased.  Several 
pages  of  wax  engraved  rulings  for  table  compilation  of 
quantity,  price,  averages,  etc.,  by  day,  month  and  year 
for  comparison  with  preceding  year.  These  tables  are 
ready  reference  for  quantity  and  cost  of  coal,  charcoal, 
sawdust,  milk,  cream,  salt,  ice;  stock  used  by  bar; 
amount  of  commissary  purchased;  transportation  charges; 
bouse  count;  cost  per  capita;  total  cost  of  all  supplies 
and  service  each  month;  issues  of  commissary  to  the 
Tarious  departments;  cafe  operating  and  cafe  receipts; 
table  of  freight  rates,  etc.  An  exhaustive  index  listing 
a  thousand  different  articles,  is  a  valuable  compilation 
for  "reminder"  purposes.  Book  is  printed  on  bond  paper 
and  bound  in  leather.     Price,  postpaid,  $1. 


Clifford  M.  Lewis'  American  Plan  Checking  System  has 
demonstrated  its  effectiveness  in  hotels  conducted  by 
Mr.  Lewis  during  the  last  six  years.  Its  introduction 
has  effected  a  great  saving  both  in  storeroom  issues 
and  dining-room  service.  The  system  is  elaborated  to 
provide  for  the  meals  check  system  between  the  front 
oflice  and  the  dining-room,  and  between  kitchen  and 
dining-room;  also  the  system  is  adapted  for  hotels 
conducted  on  both  the  American  and  European  plans. 
Price,  postpaid,  $1. 


Applegreen's  Bar  Book,  or  How  to  Mix  Drinks.  By 
•John  Applegreen.  formerly  of  Kinsley's,  Chicago,  and 
Holland  House,  New  York.  Third  edition,  revised.  This 
little  book  is  intended  to  serve  a  useful  purpose  as  a  vest 
pocket  ready  reference  where  high  class  bar  or  catering 
service  is  demanded.  By  a  careful  compounding  of  the 
different  receipts  as  directed,  and  the  use  of  only  first- 
class  ingredients,  success  is  assured.  The  departments 
include:  Cocktails,  Collins.  Coolers,  Daisies,  Fizzes, 
Frappes,  High  Balls,  Hot  Drinks,  Mint  Juleps,  Miscel- 
laneous Drinks,  Party  Drinks,  Punches,  Rickeys,  Smashes, 
Sours,  Temperance  Drinks  and  Toddies;  also  menu  and 
wine  list  suggestions.  The  book  is  printed  on  linen 
paper,  bound  in  leather.     Price,  postpaid,   i?l. 


The  American  Waiter.  By  John  B.  Coins.  Instructs  in 
the  different  branches  of  a  waiter's  work  from  bussman 
to  head  waiter.  Over  forty  illustrations.  The  only  book 
that  shows  by  means  of  diagrams  table  setting,  tray 
setting,  table  building;  how  to  serve  different  foods  and 
wines;  and  specimen  menus,  with  Instruction  on  service 
for  American  plan  dining-room,  restaurant,  cafe,  buffet, 
and  private  party.  There  is  a  valuable  chapter  on 
restaurant  work.  The  book  Is  carefully  indexed.  Vest 
pocket  size.  Printed  on  bond  paper,  bound  in  leather. 
Price,  postpaid,  $1. 


The  Frank  E,  Miller  Pocket  Wages  Book  for  28-,  30-,  and 
31-day  months.  A  series  of  wax  engraved  tables  on 
bond  paper,  bound  in  leather.  Invaluable  for  ready  refer- 
ence. Used  by  railroad  systems  and  large  employers  of 
labor.     Price,  50  cents;    or  on  cloth  sheets,  75  cents. 


Preston's    Hotel    Calculator    for    computing    board    bills, 
wagfs  of  help,  room  rent,  etc.,  by  the  day,  week  and 
month.     120  pages.     Price,  postpaid,  fifty  cents. 


The  Rankin  Calculating  Tables.     Price,  10  cents. 


Clarenbach  System  of  Hotel  Accounting  (Second  Edition). 

Describes   a   complete   system   of  bookkeeping   for   the 

average  hotel   of  the    American   plan;     and  with   slight 


changes  can  be  adapted  for  all  kinds  of  hotels.  It  util- 
izes the  Hotel  Monthly  patented  room  rack  ledger  system 
for  the  front  oflice,  and  provides  simple  and  effective 
methods  of  keeping  track  of  the  different  departments, 
as  store  room,  wine  room,  cigar  room;  also  explains 
method  of  keeping  the  private  office  books,  including 
journal,  ledger,  and  private  office  cash  book.  The  only 
complete  system  of  hotel  bookkeeping  in  print;  profusely 
Illustrated.  Printed,  on  linen  ledger  paper;  bound  in 
leather.     Price,  $3. 


The  Pattison  Loose  Leaf  and  Card  System  for  Hotel 
Front  Office  Bookkeeping.  By  W.  C.  Pattison:  Util- 
izes the  Hotel  Monthly  Patented  Room  Rack  Ledger 
System  for  its  base,  and  elaborates  with  cash  sheets, 
auditor's  sheets,  methods  of  handling  mail  and  express, 
keeping  track  of  bills  due,  etc.,  etc.  The  only  book  of 
its  kind  in  print.  Profusely  illustrated.  Printed  on 
linen  ledger  paper,  bound  in  leather.     Price,  $3. 


Hospitality.     By  John  McGovern.     A  tribute  to  mine  host 
from  the  time  of  Babylon  to  the  age  of  the  aeroplane. 
Price,  postpaid,  $1. 


The  American  Pastry  Cook.  By  Jessup  Whitehead.  A 
most  complete  work  on  breads,  pastries,  ices,  etc. 
The  recipes  have  been  tested  for  the  last  25  years  and 
found  to  be  reliable.  The  contents  include:  Part  1 — 
The  Hotel  Book  of  Fine  Pastries.  Pies,  Patties,  Cakes, 
Creams,  Custards,  Charlottes,  Jellies  and  Sweet  Entre- 
ments  in  varietv.  Part  2 — The  Hotel  Book  of  Puddings, 
Souffles  and  Meringues.  Part  3— The  Hotel  Book  of 
Breads  and  Cakes;  French,  Vienna,  Parker  House  and 
other  rolls,  muffins,  waffles,  tea  cakes;  stock  yeast  and 
ferment;  yeast  raised  cakes,  etc.,  as  made  in  the  best 
hotels.  Part  4 — The  Hotel  Book  of  Salads  and  Cold 
Dishes,  Salad  dressing,  with  and  without  oil.  Salads 
of  all  kinds,  how  to  make  and  how  to  serve  them; 
boned  fowls,  galantines,  aspics,  etc.     Price,  postpaid,  $2. 


Hotel  Meat  Cooking.  By  Jessup  Whitehead.  A  book  in 
which  the  instructions  for  cooking  and  garnishing  are 
so  fully  and  clearly  given  that  a  novice  can  work  from 
them  successfully.  It  is  considered  the  best  book  for  the 
average  country  hotel.  The  contents  include:  Part  1 — 
The  Hotel  Fish  and  Oyster  Book;  showing  all  the  best 
methods  of  cooking  oysters  and  fish,  for  restaurant  and 
hotel  service,  together  with  the  appropriate  sauces  and 
vegetables.  Part  2— How  to  Cut  Meats  and  Roast,  Boil 
and  Broil.  The  entire  trade  of  the  hotel  meat  cutter, 
roaster  and  broiler,  including  "short  orders,"  omelets, 
etc.  Part  3— The  Hotel  Book  of  Soups  and  Entrees,  com- 
prising specimens  of  French,  English  and  American 
menus,  with  translations  and  comments.  Showing  how 
to  make  up  hotel  bills  of  fare,  with  all  the  different 
varieties  of  soups  and  consommes  in  proper  rotation,  and 
a  new  set  of  entrees  or  "made  dishes"  for  every  day. 
Part  4 — Creole  Cookery  and  Winter  Resort  Specialties. 
Part  5 — Cook's  Scrap  Book — a  collection  of  stray  recipes, 
etc.,  etc.  Index  and  translation  of  all  the  French  terms 
used  in  the  book.     Price,  postpaid,  $2, 


The  Steward's  Handbook  and  Guide  to  Party  Catering. 
By  Jessup  Whitehead.  Contains  a  large  amount  of 
practical  and  reliable  information,  and  has  benefitted 
thousands  of  stewards  in  the  last  twenty-five  years.  Con- 
tents include:  Part  1 — Hotel  stewarding  and  composi- 
tion of  bills  of  fare.  Part  2 — Restaurant  stewarding  and 
public  party  catering.  Part  3— Catering  for  private 
parties,  and  headwaiters  and  their  troops.  Part  4 — A 
Dictionary  of  Dishes  and  culinary  terms  and  specialties. 
Part  5 — How  to  fold  napkins.     Price,  postpaid,  $3. 


Cooking  for  Profit  and  Eight  Weeks  at  a  Summer  Resort. 
By  Jessup  Whitehead.  This  is  an  all-around  book  for 
country  hotels,  restaurants,  lunch  rooms  and  the  like, 
where  it  is  essential  to  consider  the  cost,  make  the  best 
of  everything,  and  adapt  one's  self  to  circumstances.  It 
is  a  remarkable  volume  which  shows  how  money  is  made 
by  boarding  people  and  what  It  costs  to  live  well.  The 
contents  include:  Part  1 — Some  articles  for  the  show 
case.  The  lunch  counter.  Restaurant  breakfasts, 
lunches  and  dinners.  Hotel  breakfasts,  dinners  and  sup- 
pers. Oyster  and  fish  house  dishes.  The  ice  cream 
saloon.  Fine  bakery  lunch.  Quaker  dairy  lunch.  Con- 
fectionery goods.  Home-made  beers,  etc.  Part  2 — Eight 
Weeks  at  a  Summer  Resort.  Presents  a  vast  fund  of 
information  regarding  the  preparing  of  breakfasts,  din- 
ners and  suppers,  ordinary  and  extraordinary,  stating 
quantities  and  estimated  cost  of  provisions  required. 
Kitchen  equipment.  Cold  storage.  One  hundred  differ- 
ent bills  of  fare.  Eleven  hundred  recipes.  A  dictionary 
of  cookery.     Artistic  cookery  illustrated.     Price,  $3. 

The  Family  Cook  Book  (Whitehead's).     Price,  $1.50. 


The     Epicurean.       By     Charles     Ranhofer.       A     Franco- 
American  culinary  encyclopedia.     Illustrated  with  over 

SCO    engravings This    extensive    work     (nearly    1.200 

pages)  is  the  result  of  a  lifetime's  experience.  The 
author,  for  thirty  years  the  chef  of  Delmonico's,  has 
included    in    this    massive    volume    the    recipes    for    the 

dishes,  etc.,  which  have  made  that  house  famous The 

best  and  most  effectual  manner  of  providing  healthy, 
enjoyable,    and    nutritious    food,    economically,    without 


waste,  is  a  leading  feature  of  the  volume.... It  Is  so 
writteu  and  arranged  as  to  be  clearly  and  fully  appre- 
ciated, even  by  the  simplest  reader  of  the  English  lan- 
guage  The   worli   is,    in   all    detail,    up   to   date;     all 

recipes  have  been  fully  and  satisfactorily   tested No 

otlier  worli  of  the  liind  in  existence  is  nearly  as  thorough 
and  extensive  as  is  tliis  one,  which  may  be  considered  to 
have  practically  exhausted  the  subject.  ..  .There  are  over 
3,700  recipes,  in  .ill,  in  the  book.... An  exhaustive  index 
occupying  44  pages:  also  an  index  for  marketing  every- 
thing in  season.... A  valuable  chapter  on  ice  creams.... 
The  titles  of  dishes,  etc.,  are  given  both  in  French  and 
English.  Price,  cloth  binding,  $8;  in  half  morocco,  $10; 
full  morocco,  $12. 


The  Franco-American  Cookery  Book.  By  Felix  Deliee. 
This  is  one  of  the  l)est,  most  complete  and  most  satis- 
factory cook  books  ever  published.  In  compiling  this 
book,  the  author,  a  chef  of  international  reputation, 
divided  it  into  365  parts,  each  part  containing  a  bill  of 
fare  complete,  with  recipe  for  every  dish  contained 
therein.  These  are  designed  to  afford  a  separate  menu 
for  every  day  in  the  year,  and  with  due  regard  for  the 
season  and  the  supplies  afforded  by  the  American  mar- 
kets. Each  recipe  is  calculated  for  eight  persons,  but 
can  he  varied  by  simply  increasing  or  decreasing  the 
quantities  given.     Price,  postpaid,  $,'5.50. 


The    International    Cook    Book.      By    Filippini,    presents 
i)reakfast,  luncheon  and  dinner  menus  for  eacli  day  of 
tlie  year.     One  tliousand  pages;     three  thousand  recipes; 
dishes  of  all  countries.     Price,  postpaid,  $1.00 


Guide  to  Modern  Cookery.     By  M.   EscoflSer  of  the  Carl- 
ton and   Ilitz  hotels,   London.     800  pages.      The  newest 
of  the  large  cook  books.     Price,  postpaid,  $4. 


The  Creole  Cook  Book.     Price,  postpaid,  $1.25. 


The  Waldorf  Cook  Book.     By  Oscar.     Postpaid,  $2.50. 


Eggs  and  How  to  Use  Them.     By  Adolph  Meyer.     More 
than  500  recipes.     Price,  $1. 


Dainty  Dishes,  l)y  Adolphe  Moyer,  includes  hors  d'oeuvres 
and   savories    (hot   and   cold);     fish   and   shellfish,    cold 
entrees,   miscellaneous  entrees;     vegetables;     egg  dishes; 
cheese  dislies.     Price,  postpaid,  $1. 


The  American  Salad  Book.  By  Max  De  Loup.  The  most 
complete  work  of  its  kind.  The  contents  include: 
America  the  land  of  salads;  the  mixing  of  salads: 
decorating  and  garnishing  salads;  salad  accompani- 
ments; condiments;  serving  salads;  salad  dressings 
and  sauces;  fish  salads:  shell  fish  salads;  tame  and 
wild  fowl  salads;  various  egg  salads;  meat  salads; 
vegetable  salads:  fruit  salads;  fancy  salads:  miscel 
laneous  salads.     Over  200  recipes.     Price,  postpaid,   $1. 


Salads,  Sandwiches  and  Chafing  Dish  Dainties.  By  Janet 
McKenzie  Hill.  Has  thirty-two  illustrations,  all  made 
from  photographs  of  the  original  dishes  and  showing  a 
tasteful  way  of  serving  them.  The  book  is  in  three 
parts.  Part  one  tells  how  to  make  aromatic  vinegars, 
to  keep  vegetables  and  to  prepare  garnishes:  salad 
dressings,  vegetable  salads  with  French  dressings,  other 
vegetable  salads,  and  fish,  various  compound,  and  fruit 
and  nut  salads;  how  to  prepare  and  use  aspic  jelly; 
cheese  dishes  served  with  salads.  Part  two  tells  of 
savory  sandwiches,  sweet  sandwiches,  bread  and  chou 
paste  and  beverages.  Part  three,  of  oyster  dishes,  lob- 
ster and  other  sea  fish,  cheese,  confections,  eggs,  vege- 
tarian dishes,  etc.     Price,  postpaid,  $1.50. 


101  Sandwiches.     By  Southworth.     Price,  $1. 


Salads    and    Sauces.      By   Thomas   .7.    Murrey.      A   little 
handbook    of    the    gourmet's    nicest    art.      Price,    post- 
paid, 50  cents. 


Bakers    Bread,    by    Paul    Richards,    is    the    best    bread 
book  published.     Price,  $1.    . 


Ice   Cream   and   Cakes.      By   an    American.      A   standard 
and  very  useful  work.     Price,  $1.50. 


Hueg's  Art  of  Baking,  condensed.     Price,  50  cents. 

Gill's  Complete  Practical  Pastry  Cook.     $3. 
Gi  1  s  Complete  Bread  and  Cracker  Baker.     $3. 
Gill  s  Complete  Practical  Confectioner.     $4. 


Foods   and   Their   Adulterations.      By  Dr  Wiley.     $4. 


Carving  and  Serving  (by  Mrs.  Lincoln).     Price,  75  cents. 


The    American    Candy    Maker.      By    Charles    C.    Hnling. 
Acknowledged  to  be  tl.e  best  book  of  its  kind.      Price, 
postpaid,  $5. 


Hueg's    Ornamental    Confectionery    and    Art    of    Baking 
(English  and  German).     Price,  $2.50. 


The  Book,  of  Entrees.    By  J.  McKenzie  Hill,  author  of 

Salads.  Sandwiches  and  Chifing  Dish  Dainties,   is  the 

newfst  and  most  up-to-date  book  featuring  made  dishes. 

and  is  also  the  most  complete  book  of  it«<  kind.    Price  $1.60. 


Preserving  and  Pickling  (Lemke).     Price,  75  cents. 


Universal  Dictionary  of  Menus  with  French,  English  and 
German  translations.     Price,  fifty  cents. 


Menu  Terms.     By  Joseph  Cancel.     A  compilation  of  5.000 
Mil  of  fare  names  with  explanation  in  condensed  form. 
Price,  postpaid,  $1. 


Remco's  Manual  of  Apartment  House  Service.      Instruc- 
tions for  the  most  part  applicable  to  hotel  service  also; 
particularly  in  the  maintenance.     300  pages,   illustrated, 
carefully  indexed.     Price,  $1. 


Refrigeration  Memoranda.     Price,  75  cents. 


The  Up-to-Date  Waitress.     By  Jane  McKenzie  Hill.     An 
exceedingly  useful  book  on  table  service,  which,  while 
primarily   intended  for  the  private  family,   tlie  informa- 
tion serves  also  for  hotel  work.     Price,  $1.50. 


Quotations  for  Occasions  (handy  for  menus).     $1.50. 


The   Banquet  Book.     A  new  book  of  quotations  and   ap- 
propriate toasts  for  menus.     Price,  $1.75. 


Modern  American  Drinks.  By  Geo.  J.  Kappeler.  Con- 
tains recipes  for  the  proper  mixing  of  all  kinds  of 
drinks,  such  as  absinthes,  cocktails,  cups,  crustas,  cob- 
blers, coolers,  egg-nogs,  fixes,  fizzes,  flips,  juleps,  lemon- 
ades, punches,  pousse  cafe,  frozen  beveraees.  etc. 
Price,  $1. 


Dubelle's  Soda  Fountain.  490  recipes  for  summer  drinks 
comprising  natural  and  artificial  fruit  syrups;  fruit 
essences;  concentrated  fruit  phospliates;  malt  phos- 
phates; wine  phosphates;  soluble  flavoring  extracts  or 
essences;  modern  punches;  milk  punches:  fruit  punches; 
fruit  meads;  fruit  champagnes;  fruit  juice  shakes;  egg 
phosphate  shakes;  fancy  egg  phosphates;  soluble  wine 
bitters  extracts;  Italian  lemonade;  ice  cream  sodas:  non- 
poisonous  colors;  foam  preparations;  latest  novelties  in 
soda  fountain  formulas;  miscellaneous  formulas,  etc. 
Price,  $1. 


The  Menu  Book:  Practical  Gastronomy.  By  C.  Herman 
Senn.  A  reminder  book  of  especial  value  to  managers, 
stewards,  chefs  and  all  who  have  to  compile  menus. 
(Jives  the  English  and  French  names  of  foods  and  made 
dishes,  the  pronunciation  of  the  principal  words  used 
in  French  menus,  and  much  other  useful  information. 
Price,  postpaid,  .$2. 


Senn's  Twentieth  Century  Cook  Cook  contains  over  1,000 
pages,    covering    ail    branches    of    cookery.      It    is    the 
standard   cook    book   of   England.      Profusely   Illustrated. 
Price.  $8. 


Senn's  Art  cf  the  Table.     Price.  $1. 

Senn's  Dictionary  of  Foods.     Price,  75  cents. 

Senn's  Recherche  Entrees.     Price,  $1.25. 

Senn's  Hors  D'Oeuvres  and  Sandwiches.     50  cents. 

Senn's  Potato  Cookery.     Price,  50  cents. 

Book  of  Salads   (Suzanne-Senn).     Price,  50  cents. 

Senn's  Ices  and  How  to  Make  Them.     Price,  75  cents. 

Senn's  Cooking  in  Stoneware.     Price,  50  cents. . 


Rottenhofer's     Cook     Book.     Printed     in     the     German, 
Profusely  illustrated.     Imported.     Price,   postpaid,   $5. 


German   National    Cookery   for  American   Kitchens.      By 
Davadis.      Printed    in    English.      Price,    $1.25.      (Same 
book  printed  in  German),  $1.25. 


German  Cooking  and  Baking,   by  Meier,  In  German  and 
English.     Price,  $2.50. 


Food  Products  of  the  World  (Green's).     Price,  $1.50. 


Laskowski's  Art  of  Baking.     Price,   postpaid,  $1. 


The  Blue  Grass  Cook  Book.  Is  made  up  principally  of 
the  savory  dislies  peculiar  to  Kentucky,  and  cooked 
by  nesro  women  of  the  "Aunt  Dinah"  type.  Many  of 
the  recipes  are  contributed  by  Kentucky  housewives. 
Price,  postpaid,  $1.50. 


The  Hotel  Red  Book.     Lists  15,000  hotels.     Price,  $3. 


A   Year's    Subscription  for  Hotel   Monthly.     $1.      Bound 
volumes   of   the    Hotel   Monthly   for   1909,    1910,    $1.50; 
for  previous  years,  $1  each. 


All  the  Above  Books  for  Sale  by  John  'Willy,  443  South  Dearborn  Street,  Chicago 
Books  sent  by  mail  or  express,  charges  prepaid,  upon  receipt  of  price. 


i 


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